• 1/4 cup canola oil
  • 4 large eggs, beaten
  • Kosher salt
  • Pepper
  • 150 grams Goose on the Loose salami, cut into 1/4-inch dice
  • 110 grams mortadella with pistachios, cut into 1/4-inch dice
  • 50 grams of cheese
  • 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


  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, cheese and scallions. Season with salt and pepper. Serve with sambal oelek.