Salame Mushroom Fried Rice
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Salame Mushroom Fried Rice


Salame Mushroom Fried Rice


1 cup Columbus Italian Dry Salame, ¼” diced
4 cup cooked rice, cooled
2 cup mushroom, ¼” diced
½ cup onion, ¼” diced
1 Tbsp. garlic, minced
1 - 2 Tbsp. vegetable oil (canola, peanut, or corn oil)
1 tsp. green onion
2 Tbsp. chicken stock
2 eggs, beaten
Salt and pepper to taste



Heat a wok or large sauté pan on high heat. Add 1 tablespoon of the cooking oil and swirl to coat pan.

Add the diced salame and diced onions to the hot pan and stir for 1 minute.

Then add the minced garlic and mushroom and stir for 2 minutes. Next, add 2 tablespoon of chicken stock. Keep stirring until the onion turns translucent and mushrooms are softened.  Remove everything from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Add the beaten eggs, spread them around the pan and cook for around 15 seconds. It will look runny on the top but slightly cooked at the bottom.

Finally, add the cooled cooked rice into the pan and coat the rice with the egg. Spread the rice all around the pan surface area, try to separate all the rice grains, for about 1 - 2 minutes.

Toss in the green onion and the cooked ingredients into the pan and mix the rice evenly with all of the ingredients. Salt and pepper to taste.

Serves 4