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Salami & Eggs Fried Rice (M)photo (408)

  • 2 teaspoons canola oil
  • 4 oz. salami (1 cup) sliced into 1/4 inch pieces and then quartered
  • 2 eggs
  • 5-6 cups prepared rice (white or brown)
  • 7 tablespoons spicy brown mustard
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 3 garlic cloves, finely chopped
  • 1/4 cup soy sauce
  • sliced scallions, for garnish

1. Over med.-high heat,  heat canola oil in a frying pan or wok until it starts to get steamy.  Add salami bits and stir occasionally making sure not to burn the meat ( approx 3-4 minutes).  Remove cooked salami and set aside in a separate dish.

2. Whisk together the 2 eggs.  Pour into the sizzling pan.  Manipulate the pan and turn to ensure the eggs cover the entire surface in a thin layer.  Fry until it sets (about 2 minutes).  Remove from heat, cut into strips and add to the set-aside salami.

3.  Empty prepared rice in the hot frying pan turn the flame down to med-low.  Loosen up and break up any clumps with a spatula and cook for 3 – 4 minutes.

4. Make sauce:  Combine mustard, honey, sesame oil, minced garlic, and soy sauce in a small bowl.  Pour over fried rice and mix in well.  Add the fried salami and eggs and toss it all together with a spatula, folding and mixing all the components together.  Cook over medium high heat for approximately 1o minutes, tamping down the rice and leaving it undisturbed if you like it crunchy.

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack