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
Ingredients
- 1 cup uncooked sushi rice or 2 1/2 - 3 cups cooked day old rice
- 3 tbsp untoasted sesame oil seperated
- 3 eggs
- 1/2 lb pastrami sliced thin, then chopped
- 4 garlic cloves minced
- 1 shallot minced
- 2 tbsp everything bagel seasoning
- 2 tbsp fresh dill roughly chopped
- Ichimi togarashi amount will vary depending on desired spice level
Sriracha Russian Dressing
- 1/4 cup sriracha
- 1/2 cup mayo
- 1/4 tsp horseradish
- 2 tbsp sweet relish
- 1/2 tsp dijon mustard
Instructions
- 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.
- 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
- 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.
- 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.
- Add in the garlic and shallots and cook for another 1-2 minutes until soft and fragrant but not brown or burnt.
- Add in the cold rice and mix thoroughly to coat the rice in the pastrami seasoning that fell off during cooking.
- 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.
- 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.