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Salame Fried Rice with Italian Dry Salame

Give fried rice a first-class upgrade with our perfectly seasoned Uncured Dry Genoa Salame. Toss in fennel, eggs, broccolini, fresh garlic, View More expand_more

Give fried rice a first-class upgrade with our perfectly seasoned Uncured Dry Genoa Salame. Toss in fennel, eggs, broccolini, fresh garlic, and parsley for an easy, delicious twist on your weeknight menu!

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Salame Fried Rice with Italian Dry Salame
alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageCarando Uncured Italian Dry Salame Charcuterie Cuts 5 Oz.
5 ounces
Carando Uncured Dry Genoa Salame
5 ounces
1/2 cup
Yellow Onion, Diced
1/2 cup
2 tablespoons
Fresh Garlic, Minced
2 tablespoons
1
Fennel Bulb, Diced
1
4
Eggs, Whisked
4
2
Broccolini, Blanched and Chopped
2
2 tablespoons
Parsley, Minced
2 tablespoons
2 tablespoons
White Wine Vinegar
2 tablespoons
2 cups
Long Grain Rice, Cooked and Cooled
2 cups

Directions


  1. Heat a large nonstick skillet over medium heat

  2. Once the pan is hot, add the salame and render until just beginning to crisp.

  3. Add the onion, garlic, and fennel and sauté until tender.

  4. Add the eggs and stir frequently until cooked through.

  5. Add the broccolini, parsley, vinegar, and rice and toss to combine.

  6. Allow the rice to crisp lightly on the bottom, then stir well, breaking up any large clumps. Serve hot.

Life is Delicious. Savor It.

Ingredients


5 ounces
Carando Uncured Dry Genoa Salame
5 ounces
1/2 cup
Yellow Onion, Diced
1/2 cup
2 tablespoons
Fresh Garlic, Minced
2 tablespoons
1
Fennel Bulb, Diced
1
4
Eggs, Whisked
4
2
Broccolini, Blanched and Chopped
2
2 tablespoons
Parsley, Minced
2 tablespoons
2 tablespoons
White Wine Vinegar
2 tablespoons
2 cups
Long Grain Rice, Cooked and Cooled
2 cups

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