I love a good pastrami sandwich, just as much as the next guy, but somehow I figured it would taste even better if I combined it with fried rice. This is like a classic deli sandwich meets a Chinese take-out favorite. As with most fried rice recipes, this is best when made with day old rice. Plan ahead and cook up a batch of rice the night before. You really don’t want to miss out on this Pastrami Fried Rice!

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Pastrami Fried Rice

Pastrami Fried Rice is a cross between a classic pastrami sandwich and of course, fried rice. It's the ultimate mash up recipe!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Dinner, Quick and Easy, Rice

Servings: 6

Author: Jonathan Melendez

Equipment

Large skillet

Ingredients

4 tablespoons olive oil divided
1 small yellow onion diced
2 garlic cloves minced
1 tablespoon finely grated peeled ginger
7 ounces pastrami thinly sliced into strips
1 tablespoon Sriracha or sambal oelek
¾ cup sauerkraut drained
Kosher salt and freshly ground black pepper
3 large eggs beaten
3 cups cooked basmati or Jasmine rice (rice cooked the day before is best)
2 tablespoons spicy brown mustard plus more for serving
3 slices marbled rye bread toasted and roughly chopped
2 teaspoons caraway seeds for topping
2 scallions thinly sliced, for topping

Instructions

Place a very large skillet over medium-high heat with 2 tablespoons oil. Once hot, add the onion, garlic, and ginger and cook, stirring often, until just beginning to brown, about 3 to 4 minutes. Add the pastrami and cook until crispy, another 3 minutes. Stir in the Sriracha and sauerkraut and season with a bit of salt and pepper.
Push everything to one side of the pan. Drizzle in the remaining oil to the empty side and add the beaten eggs. Cook, stirring until the eggs are scrambled and no longer runny.
Give everything a stir and add in the rice and brown mustard. Cook until the rice has crisped up a bit and warmed through, about 5 minutes. Give it a taste and adjust seasoning if necessary, adding more salt or pepper as needed. Serve with a sprinkling of the toasted rye bread, caraway seeds, scallions and brown mustard. Enjoy!