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Pastrami and Rye Fried Rice

Amy Kritzer
It's easy to make Chinese food at home. Especially this Jewish inspired Pastrami and Rye Fried Rice!
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Chinese
Servings 2 servings


  • For quick pickled cabbage:
  • 1/4 cabbage sliced
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons caraway seeds
  • For fried rice:
  • 2 cups cooked forbidden rice refrigerated overnight
  • 2 tablespoons sesame or olive oil
  • 1/4 cup carrots diced small
  • 1/4 pound thin sliced pastrami diced
  • 1 small shallot minced
  • 1 garlic clove minced
  • 2 tablespoons brown sugar
  • 1 teaspoon fish sauce
  • 1/4 tablespoon soy sauce or tamari
  • 2 fried eggs
  • Diced scallions sesame seeds and caraway seeds for garnish


  • To make the quick pickled cabbage, place shredded cabbage in a large bowl. Bring other ingredients to a boil, and then pour over cabbage and stir. Let sit for 30 minutes.
  • To make the fried rice, heat a large wok or sauté pan over medium high heat. Add oil and heat. Add pastrami and cook until it starts to brown and crisp. Then add carrots and shallot cook until slightly soft and shallot is translucent. Then add garlic and cook for one more minute. Add rice and stir to heat. Add brown sugar, fish sauce, and soy sauce and fry for a few more minutes.
  • Serve hot with fried egg, scallions, sesame seeds, caraway seeds and pickled cabbage!


Cook rice the day before.
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