Pastrami Kimchi Fried Rice with Mustard Greens

January 07, 2021

Sometimes you casually have leftover pastrami around… and sometimes you decide to embark on a day-long pitmaster challenge to make your own from scratch when you get a Local Roots grass-fed brisket in your Premium Meat subscription. This easy pastrami kimchi fried rice recipe can be adapted to use either cut of meat (leftover or not). Kimchi fried rice is the ultimate comfort food, and adding sauteed mustard greens gives this dish a bitter undertone that cuts the fat and boosts the nutrients of this easy weeknight meal. 


1 cup cooked rice

½ cup pastrami, diced

¼ cup Classic Kimchi 

3 large mustard leaves & stems, roughly chopped

1 clove garlic, minced

2 Tbsp olive oil

1 Local Roots pasture-raised egg

¼ tsp salt

⅛ tsp black pepper

⅛ tsp smoked paprika or chili powder



  1. Bring a small pot of water to a boil. Gently drop in the egg and cook for 7 minutes. 
  2. Immediately remove from heat and run water over the egg to stop it from cooking. Peel and set aside. 
  3. Add oil to a pan over medium-high heat. Once the oil shimmers, add your garlic.
  4. Before the garlic begins to color, add your pastrami and allow the fat to render a bit before adding the mustard greens. Saute until tender, 2 minutes.
  5. Add your rice to the pan and season with salt, black pepper, and paprika. Allow the fried rice to crisp at the bottom before plating. 
  6. Top the fried rice with the egg and enjoy. 


Recipe by Local Roots team member Phoebe Tran

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