PEPPERONI FRIED RICE

Pepperoni Fried Rice image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
Meanwhile, whisk the soy sauce and lime juice together in a small bowl.
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.