Thai Fried Olive Rice

This is a Thai dish with Teochew influence. I first tasted this dish at Paddy Field when it was still at its old location at South Buano Vista Village (?), and was hooked.



Ingredients
1/2 cup peanut oil
1/4 cup raw cashews
2 Tbs. dried shrimp
1/3 lb. small fresh shrimp, shelled and butterflied
2 eggs
1/4 cup finely julienned sour green mango
8-10 Chinese salted black olives
6 cloves garlic, finely chopped
1/2 lb. ground pork
1 tsp. sugar
4 cups leftover cooked rice
6-8 thai chillies, cut into very thin rounds
Coriander sprigs

Method:
1. Heat the oil in a wok until it is hot, then reduce heat to medium and fry the cashews in the oil, stirring frequently, until they are an even rich brown colour. Remove from oil and let cool in a wire mesh strainer. Remove half of the oil remaining in the wok, reserving it for later use.
2. Add the dried shrimp and fry until the colour has deepened and they are crispy. Drain from oil.
3. Turn the heat up high and quickly stir-fry the fresh shrimp until they are cooked through. Remove from wok and set aside.
4. Beat the eggs and make 2 to 3 thin egg crêpes out of them in a flat round pan, using some of the reserved oil. When the crêpes have cooled sufficiently, roll them up and slice very thinly into fine shreds.
5. Peel the green mango and julienne into very thin strips about 1 to 1 1/2-inches long.
6. Remove the pit from the salted olives and chop finely.
7. Reheat the wok and add 3 tablesthingys of the remaining reserved oil. Toss in the ground pork and garlic and stir-fry, breaking the pork into little bits as it cooks. When most of the pork has changed colour, add the chopped salted olives and sugar. Stir-fry until the pork is cooked through.
8. Loosen the grains of the leftover rice before tossing into the wok. Stir-fry for several minutes until the rice is well heated through and well mixed with the pork and olives. Dish the fried rice onto individual serving plates in a rounded mound in the centre of each plate. -- use a small round bowl to help make neat rounded mounds (i.e., fill the fried rice in the bowl and invert over centre of plate). Arrange in small piles around the perimeter of the plate the cashews, dried shrimp, fresh shrimp, egg shreds, julienne green mango and Thai chillies. Top the rice mound with a cilantro sprig.
Eat the fried rice with the accompanying titbits. For those who like the rice spicy, toss the chilli rounds into the rice.

Serves 6 to 7 as a one-dish meal.