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!
Servings: 6
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!