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Stir fried Rice with Salami and Sundried Tomatoes

Course: Main Course
Cuisine: Rice


  • Medium grained rice – 2 cups or any that’s leftover except sticky rice
  • Salami – 6-8 slices cut into small pieces (the spicy flavoured one is more delish)
  • Sundried tomatoes – 5-6 strips cut into small pieces
  • Green bell pepper/capsicum – 1 medium cut into small pieces
  • Fresh thyme; 2 sprigs
  • Fresh parsley – 3-4 sprigs; finely chopped
  • Chilli flakes – to season optional
  • Salt – to season
  • Vegetable oil – 2-3 tbsp.


  • If you are making rice from scratch, cook rice in salted boiling water, drain and keep aside. (Make sure that it is not overcooked and mushy). Or use leftover rice.
  • In a large wok, heat oil and add the salami pieces frying on low flame for about half a minute.
  • Then add the bell peppers, sundried tomatoes and herbs; sauté on medium heat for about 30 seconds.
  • Add the rice and mix thoroughly; taste and season with salt if necessary.