Pepperoni Fried Rice

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

One 5-ounce package mini pepperoni 

1 medium onion, sliced 

1 green bell pepper, diced 

2 cloves garlic, minced 

2 tablespoons jarred pizza sauce 

1 teaspoon crushed red pepper 

3 cups leftover cooked rice 

One 8-ounce can pineapple chunks, drained 

1 cup mozzarella pearls or cubed fresh mozzarella 

1/4 cup fresh basil leaves

Kosher salt and freshly ground black pepper 


  1. Heat the olive oil in a cast-iron skillet over medium-high heat until hot, then add the pepperoni, onion, bell pepper and garlic. Cook until the onion has softened and the pepperoni has crisped slightly, about 3 minutes. Add the pizza sauce and crushed red pepper, then stir.
  2. Add the rice and cook, stirring, until it is crisp and browned in spots, 2 to 3 minutes. Stir in the pineapple until it is warm and coated in the sauce, about another minute. Turn off the heat, then add the mozzarella, while continuing to stir, then tear half the basil and add it to the skillet. Taste and adjust the seasonings as needed. Serve immediately, garnished with the remaining basil torn over the top.