Pepperoni Fried Rice

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

4 tablespoons cup canola oil

4 large eggs, beaten

Kosher salt and freshly ground black pepper

3 tablespoons low-sodium soy sauce

2 tablespoons fresh lime juice

6 ounces pepperoni, cut into small dice

1/4 cup minced peeled fresh ginger

6 cloves garlic, minced

6 cups cooked, chilled white rice

1 cup chopped cilantro

3 scallions, thinly sliced

Sambal oelek, for serving, optional

Directions

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and a generous pinch of salt and cook, swirling the pan, until set on the bottom, about 2 minutes. Fold the omelet over itself and cook until just golden and set, about 2 minutes more. Slide the omelet onto a cutting board, let cool slightly and then dice.
  2. Meanwhile, whisk the soy sauce and lime juice together in a small bowl.
  3. Heat the remaining 3 tablespoons oil in the skillet over medium-high heat. Add the pepperoni and stir-fry until rendered and just starting to crisp, about 2 minutes. Add the ginger and garlic and stir-fry until very fragrant and lightly browned, about 30 seconds. Add the rice and stir-fry until coated in the fat and hot, 2 to 3 minutes. Stir in the soy mixture, then fold in the eggs, cilantro and scallions. Season with salt and pepper. Serve hot with sambal oelek if using. 
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