Pastrami Fried Rice

A collision of cultures – a reuben pastrami sandwich meets everything bagel, meets fried rice.

This might just be one of the most bizarre and unique dishes you make all week, but trust me, it is worth it. 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. Inspired by the Supreme Rice at one of my favorite restaurants, Goosefeather, this at-home version is nothing short of delicious. Paired with a spicy Sriracha Russian dressing, this restaurant-quality dish is one to try if you love a fusion dish or are a lover of a good Reuben sandwich.

HOW TO PERFECT FRIED RICE

Have you ever made fried rice at home, only for it to come out as a lumpy, sticky mess? Yeah, been there, done that. When I think of good fried rice, I envision a balance of flavors and textures. Each grain of rice needs to be coated and stand on its own. Getting rice like that requires a the right techniques and a few key ingredients.

DAY OLD COLD RICE

I know the internet (especially TT) is going crazy about leftover rice. Unfortunately, to achieve the perfect fried rice texture, you need to use day-old rice. To prevent any bacterial growth, it’s essential to cool down your cooked rice quickly before storing it in a Tupperware in the fridge. The easiest way to do this is to spread it out on a sheet tray for 15-20 minutes.

Avoid transferring the rice directly from the pot to a closed-lid Tupperware. Doing so not only creates excess moisture, which can become a breeding ground for bacteria, but it also leaves the rice too wet the next day for this recipe.

LARGE PAN

A large pan equals more surface area to cook which means more frying and less steaming.

OIL IT UP

Don’t skimp on the oil. Not only does it cook the rice and other add-ins, but it also prevents sticking and imparts a ton of flavor. For this recipe, we use untoasted sesame oil, which is lighter in color compared to its toasted counterpart.

LET IT BE

Don’t feel the need to constantly mix the rice. Yes, you need to toss it and mix it to ensure even cooking but let it be for a minute or two in between.

WHAT YOU’LL NEED FOR PASTRAMI FRIED RICE

PASTRAMI FRIED RICE

• Pastrami -Head over to the cold cut counter to grab your pastrami. Freshly cut beats prepackaged by a long shot, plus you’ll have control over how thin or thick the slices are. Aim for thin but not paper-thin slices. My personal preference is Boar’s Head; I find that the brand has a thicker coating of spices. When they fall off in the pan, they coat the rice in all that pastrami flavor.
• Day Old Sushi Rice – Yes, it must be day-old. If you’ve ever tried to make fried rice with freshly cooked rice, you may have been left with a lumpy, sticky mess. Freshly cooked rice contains too much moisture. Allowing it to sit in the fridge overnight causes the rice to dry out. When you use stale rice for fried rice, you allow each grain to stand on its own, get coated in oil and spices, and avoid becoming a clumpy mixture 1 cup
  • Substitution: I absolutely love using short-grain rice for this recipe, which is why I lean towards sushi rice. However, this recipe can be made with any small to medium grain rice. Heck, I give you full permission to use leftover Chinese take-out rice.
• Garlic – Fresh only!
• Shallot
• Egg
• Dill – Dill adds a level of brightness to the dish and ties it all together. Fresh only!
• Everything Bagel Seasoning – Trader Joe’s Everything Bagel Seasoning is still one of my favorites to date. As someone who grew up in New York and is an expert on bagels, especially everything bagels, this blend is spot on.
• Ichimi Togarashi – This is hands down one of my favorite Japanese chili peppers. Not to be confused with the 7 spice blend shichimi togarashi, which contains citrus, nori, among other ingredients.
• Sesame Oil – Untoasted.

SRIRACHA RUSSIAN DRESSING

• Sriracha
• Mayo
• Relish
• Horseradish
• Dijon Mustard

TOOLS NEEDED

• Large Frying Pan – This recipe serves 3-4, so make sure you have a large enough frying pan that can hold all the ingredients. Using a frying pan that is too small may cause everything to steam and become sticky and lumpy.

HOW TO MAKE PASTRAMI FRIED RICE

Make the Rice – If you are opting to make your own sushi rice for this recipe, prepare your rice as per the packaging, making sure that you wash the rice until it runs clear beforehand. Once done, cool the rice down before popping it into a Tupperware and storing it in the refrigerator overnight.

Make the Sriracha Russian Dressing – To a bowl, add sriracha, mayo, Dijon mustard, horseradish, relish, and a pinch of salt. Mix to combine and place back in the fridge so that the flavors can come together.

Scramble the Egg – Beat the eggs in a separate bowl. In the frying pan over medium heat, add 1 tbsp of sesame oil. Once hot, add in the egg and allow it to cook for a few seconds before breaking it up into smaller pieces. Continuously mix and stir the egg until it is completely cooked through. Remove it from the pan, but don’t worry, we’ll add it back in later.

Cook the Pastrami + Rice – 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. We are looking for texture on the meat, and maybe a crispy edge here and there. Add in the garlic and shallots and cook for another 1-2 minutes. Toss in the cold rice and mix to coat in the oil and pastrami spices that have fallen off. Cook the rice for 4-5 minutes, mixing every minute or so to ensure even cooking without over-mixing. In the last minute add in the everything bagel seasoning.

Finish- Turn off the heat. Add the egg back in and finish the rice with dill and togarashi. Serve with the Sriracha Russian dressing.

STORING/REHEATING

This pastrami fried rice can be stored in an airtight container in the fridge for 2-3 days. When it comes to storing, the same applies: cool down the rice completely before popping it in the fridge. The Sriracha Russian dressing can also be stored in an airtight container in the fridge for up to a week. When ready to reheat, pop the rice back in a frying pan over medium heat until warmed throughout.