Pepperoni Fried Rice Recipes
PEPPERONI FRIED RICE
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.
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PEPPERONI FRIED RICE WITH SCALLOPS AND GARLIC AIOLI
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- Heat a large cast iron pan over medium heat, add the vegetable oil and heat through. Add the rice in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 5 minutes so each grain is crispy.
- In a small bowl whisk together the mayo, garlic and olive oil until fully combined then cover and refrigerate until ready to use.
- Pull the side muscle off the scallops if needed and pat the scallops dry with a paper towel and season on both sides with salt and pepper.
- Ladle the crispy rice into bowls and top with dollops of the aioli. Divide the scallops and serve on top. Serve immediately.
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