In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with more traditional ingredients like ginger, soy sauce and scallions.
Slideshow:More Fried Rice Recipes
1/4 cup canola oil
4 large eggs, beaten
4 ounces spicy salami, cut into 1/4-inch dice
4 ounces mortadella with pistachios, cut into 1/4-inch dice
1/4 cup minced ginger
6 garlic cloves, minced
6 cups steamed white rice, cooled
3 tablespoons low-sodium soy sauce
3 tablespoons fresh lime juice
1 cup chopped cilantro
3 scallions, thinly sliced
Sambal oelek, for serving
How to Make It
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the eggs and a generous pinch of salt and cook over moderate heat until set on the bottom, about 2 minutes. Fold the omelet over itself and cook until just golden and set, about 2 minutes more. Using a slotted spatula, transfer to a work surface to cool slightly, then coarsely chop.
Heat the remaining 3 tablespoons of oil in the skillet. Add the salami and mortadella and stir-fry over moderately high heat until lightly browned and barely rendered, about 3 minutes. Add the ginger and garlic and stir-fry until fragrant and softened, about 2 minutes. Add the rice and stir-fry until hot, about 3 minutes. Stir in the soy sauce and lime juice, then fold in the eggs, cilantro and scallions. Season with salt and pepper. Serve with sambal oelek.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.