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There are some recipes that I’ve developed that for some reason or another never really got made again in my house. This one was made multiple times in the same month that I created it, so it seems like it’s here to stay.
1/2 pounds (225 grams) navel pastrami (sold as a vacuum-packed chunk)
2 eggs
salt, to taste
pepper, to taste
3 tablespoons Gefen Olive Oil, divided
1/2 onion, thinly sliced
8 ounces (225 grams) mushrooms, sliced
1/2 cup sauerkraut plus 1 tablespoon brine
1 tablespoon hot sauce (such as sriracha or Frank’s)
1/4 cup + 1 tablespoon Glicks Teriyaki Sauce, divided
3 cups cooked rice (1 and 1/2 cups uncooked)
sliced jalapeños and sliced radish, for garnish
3 scallions, thinly sliced
chopped fresh parsley, for garnish
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place navel pastrami in a pan in its plastic coating, submerging it halfway in water. Bake for one to two hours, until soft.
Whisk the eggs in a small bowl until well beaten. Season with salt and pepper.
Heat one tablespoon olive oil in a nonstick pan over medium heat. Add the eggs and stir gently until firm. Remove from the pan and set aside.
Add the remaining oil to the pan. Add the sliced onion and mushrooms. Season with salt and pepper and sauté until browned and cooked through. Remove from pan and set aside.
Chop pastrami into one to two-inch pieces. Place in pan and fry for one to two minutes to crisp. Add sauerkraut and brine, hot sauce, and 1/4 cup teriyaki sauce. Stir to combine. Remove from heat after approximately three minutes.
Assemble the dish just before serving. First place the rice in a bowl. Top with scrambled egg, sautéed onions and mushrooms, and chopped navel pastrami. If desired, add sliced jalapeños and sliced radish.
Drizzle the remaining tablespoon of teriyaki sauce over everything.
Garnish with thinly sliced scallions and parsley. Serve immediately.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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