In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with more traditional ingredients like ginger, soy sauce and scallions.

Ingreadient

• 1/4 cup canola oil
• 4 large eggs, beaten
• Kosher salt
• Pepper
• 4 ounces spicy salami, cut into 1/4-inch dice
• 4 ounces mortadella with pistachios, cut into 1/4-inch dice
• 1/4 cup minced ginger
• 6 garlic cloves, minced
• 6 cups steamed white rice, cooled
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons fresh lime juice
• 1 cup chopped cilantro
• 3 scallions, thinly sliced
• Sambal oelek, for serving

Direction

1. In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the eggs and a generous pinch of salt and cook over moderate heat until set on the bottom, about 2 minutes. Fold the omelet over itself and cook until just golden and set, about 2 minutes more. Using a slotted spatula, transfer to a work surface to cool slightly, then coarsely chop.
2. Heat the remaining 3 tablespoons of oil in the skillet. Add the salami and mortadella and stir-fry over moderately high heat until lightly browned and barely rendered, about 3 minutes. Add the ginger and garlic and stir-fry until fragrant and softened, about 2 minutes. Add the rice and stir-fry until hot, about 3 minutes. Stir in the soy sauce and lime juice, then fold in the eggs, cilantro and scallions. Season with salt and pepper. Serve with sambal oelek.

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