Charcuterie Fried Rice

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 

Total Time:
40 mins


  • 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


  1. 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.

  2. 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.

    Charcuterie Fried Rice
    David Cicconi
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