Pastrami Fried Rice

This pastrami fried rice combines Chinese fried rice with New York Jewish deli
flavors to give you an explosion of flavor that, truthfully, you need to try to
understand

Servings: 3 people

Author:

Prep Time
1 day

Cook Time
20 minutes

Total Time
1 day, 20 minutes

Course:

Cuisine:

Chinese Jewish

Keywords:

fried rice Fusion

Instructions

1 Prepare your rice the day before as per packaging instruction ensuring you are
rinsing the rice clear before cooking. Store properly (see storing instructions
in body) in the fridge overnight.
2 To make the Sriracha Russian dressing, add sriracha, mayo, Dijon mustard,
horseradish, relish, and a pinch of salt to a bowl. Mix to combine, then place
it back in the fridge so that the flavors can come together
3 Beat the eggs in a separate bowl. In the frying pan over medium heat, add 1 tbsp
of sesame oil. Once hot, add the beaten egg and scramble it, cooking until it is
cooked throughout. Remove the egg from the pan and place it on the side.
4 To the same frying pan, add in 2 more tbsp of oil. Add in the chopped pastrami
and allow it to cook for 2-3 minutes.
5 Add in the garlic and shallots and cook for another 1-2 minutes until soft and
fragrant but not brown or burnt.
6 Add in the cold rice and mix thoroughly to coat the rice in the pastrami
seasoning that fell off during cooking.
7 Cook the rice for 4-5 minutes, mixing every minute or so to ensure even cooking
without over-mixing.
8 In the last minute add in the everything bagel seasoning.
9 Turn off the heat. Add the egg back in and finish the rice with dill and
togarashi (start with a tsp and add from there). Serve with the Sriracha Russian
dressing.

Pastrami Fried Rice

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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