A recipe for olive vegetable (橄榄菜) fried rice was in The Sunday Times yesterday.  The original recipe used minced pork, I mashed up some tofu 水豆腐 as replacement to make it meat-free.  Also threw in a handful of sharp spinach leaves for more nutrients and also added in a beaten egg during the last few minutes of frying, a must when I make fried rice.

// Link to the non-vegetarian version HERE.