Ingredients Rice White Rice Charcuterie Fried Rice Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 4 Ingredients 1/4 cup canola oil 4 large eggs, beaten Kosher salt Pepper 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 Directions 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. David Cicconi Rate it Print