Method

1. Cook the rice following packet instructions.
2. To make the stir fry, combine 2 tablespoons of olive oil and garlic in a large frypan and sauté until slightly golden. Add the chicken and stir fry until cooked through. Add the beans, preserved olive, or black bean sauce, chilli flakes and pepper and stir fry for about 30 seconds until the beans are not raw but still crunchy. Add the rice wine, soy and pepper, and remove from the heat. Serve immediately with steamed rice. *Poh tip: For a delicious and authentic taste, simply substitute black bean sauce for 2 tablespoons of heaped preserved shredded olive, found in Asian grocers.