Pepperoni Fried Rice

An incredibly flavorful and quick fried rice dish with crispy pepperoni, garlic, and fresh basil. Perfect for a quick weeknight dinner and a great way to showcase pepperoni beyond pizza.

Cook time: 20 minutes

Servings: 4

Ingredients

• 4 ounces sliced pepperoni
• 10 cloves garlic cloves 8 smashed and sliced, 2 grated
• 1 large shallot
• 1 bunch basil leaves picked
• 1 cup mayonnaise
• 2 cloves grated garlic cloves
• 0 salt to taste
• 0 sherry vinegar to taste, starting with 1 tablespoon
• 3 tablespoons olive oil
• 4 ounces sliced pepperoni
• 4 cups cooled cooked white rice
• 0 salt to taste
• 1 tablespoons olive oil
• 8 cloves garlic cloves sliced
• 1 large shallot sliced
• 0 red pepper flakes a few pinches
• 4 ounces sliced pepperoni
• 0 sherry vinegar a few tablespoons
• 1 bunch basil leaves

Instructions

1. Cut 4 ounces of sliced pepperoni in half, creating half-moons.
2. Smash and thinly slice 8 garlic cloves. Grate and reserve the remaining 2.
3. Thinly slice 1 large shallot.
4. Pick the leaves from 1 bunch of basil.
5. In a small bowl, whisk together 1 cup of mayonnaise, 2 grated garlic cloves, and a big pinch of salt. Season with sherry vinegar to taste, starting with 1 tablespoon.
6. In a large nonstick skillet, heat 3 tablespoons of olive oil over medium heat. Add the pepperoni and cook, stirring often, until about half of the pepperoni has crispy edges, 4 to 5 minutes. Using a slotted spoon, transfer the cooked pepperoni to a plate.
7. Add 4 cups of cooled cooked white rice to the skillet, season with salt, and pat into a single layer. Cook undisturbed until the rice is very crispy and evenly golden brown underneath, 6 to 8 minutes.
8. Using a heatproof rubber spatula, fold the rice pancake in half (like an omelet) so that it occupies only half of the skillet. If it doesn't easily fold over, just scoot the rice over to one half of the skillet to make some room.
9. Add another tablespoon of olive oil to the bare spot in the skillet, along with the sliced garlic, sliced shallots, and a few pinches of red pepper flakes. Reduce the heat to medium-low and cook until the shallots are softened but not browned, 1 to 2 minutes.
10. Add the pepperoni back into the skillet and break up the rice, stirring the pepperoni and aromatics into the rice as you break it up.
11. Once the ingredients are incorporated, remove the pan from the heat and stir in a few tablespoons of sherry vinegar and the basil leaves. They will wilt with the heat.
12. Generously schmear the aioli on the bottom of a serving bowl (you may not need all of it—save the rest in the fridge for up to 7 days). Pile the pepperoni rice on top and serve hot.