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Pepperoni Fried Rice with Scallops and Garlic Aioli
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Pepperoni fried rice may not be traditional, but trust me, it works! This recipe is inspired by a standout dish from Don Angie, one of my favorite Italian spots in New York’s West Village. Day-old rice gets fried with shallots, garlic, tomato paste, and cubes of pepperoni for a smoky, savory base. It’s finished with seared scallops, fresh herbs, and dollops of my shortcut garlic aioli for a crispy, flavor-packed and unconventional surf and turf dish that feels just as right for a weeknight dinner as it does for date night. Like paella, the golden rice is crowned with aioli – but here I skip the fuss of homemade and simply whisk olive oil into mayonnaise for an easy, shortcut version.
Once you’ve tried this, it’s worth diving into spicy Calabrian shrimp with white beans or sausage and peppers toast – they hit the same comfort-food notes
Why You’ll Love This Recipe
- Bold, unexpected flavor. Pepperoni brings a smoky, slightly spicy depth that transforms classic fried rice into a bold, Italian-American inspired delight.
- Elevated elegance. Topping the rice with seared scallops makes this dish feel restaurant-worthy without being over-the-top. It’s simple yet special—perfect for when you want to impress.
Key Ingredients in This Recipe
- Pepperoni – Pepperoni is an American version of salami made with cured pork and beef and spiced with paprika and chili powder which give it that signature deep red color. Look for sticks of pepperoni for this recipe – the pre-sliced version is too thin and doesn’t add the same texture to the dish. It should resemble diced pancetta.
- Scallops – When cooking with scallops look for “dry packed” as they won’t contain any preservatives or additives. As they cook, the scallops absorb water leaving the wet scallops smaller and tougher. Since “dry-packed” scallops have less liquid to release during the cooking process, they end up with a beautiful caramelized sear.
- Rice – Day old rice is best for making crispy rice because it’s had time to dry out. If you use “just cooked” rice it will continue to steam rather than crisp up.
- Tomato paste – Tomato paste is concentrated tomatoes that have been cooked down until it becomes a thick, dense paste. I try to buy tubes of tomato paste rather than small cans. The tubes allow you to reseal and keep the paste for later (they last a long time) resulting in less waste.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
A full ingredient list with exact amounts can be found in the recipe card below.
Why Use Day Old Rice?
Day old rice is optimal for cooking fried rice since it has dried out a bit. When making fried rice the goal is to fry it so it’s a bit crispy and absorbs the rice rather than steaming it to the point that it is mushy. While day-old rice isn’t required it definitely makes for the best texture. In this recipe the rice is crisped in the remaining pork fat.
If you don’t have leftover rice you can mimic the dried rice by spreading the cooked rice in an even layer on a baking sheet and refrigerating it for an hour or freezing it for about 15 minutes to 30 minutes. This shortcut will draw the moisture out while saving time.
Swaps and Substitutions
- To add more body to the dish try adding some halved cherry tomatoes.
- The seared scallops can easily be swapped with some pan-seared shrimp. It still adds that wonderful texture and shellfish element.
How to Make Pepperoni Fried Rice (Step-by-step)
Heat a large cast iron pan over medium heat, add the vegetable oil and heat through. Add the rice in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 5 minutes so each grain is crispy.
Add the shallots and cook until they are tender and no longer opaque, about 5 minutes. Add the garlic and pepperoni and cook, stirring occasionally until the pepperoni is slightly crisp, about an additional 5 minutes.
Add the tomato paste and paprika, stirring to combine, and let cook for 2 minutes. Then turn the pan off the heat and stir in the chives and parsley.
In a small bowl whisk together the mayo, garlic and olive oil until fully combined then cover and refrigerate until ready to use.
Pull the side muscle off the scallops if needed and pat the scallops dry with a paper towel and season on both sides with salt and pepper.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the scallops to the pan and let cook, untouched, until the underside is golden-brown, about 3 to 4 minutes. Flip and cook for an additional 2 minutes. Remove the scallops from the pan and set aside.
Ladle the crispy rice into bowls and top with dollops of the aioli. Divide the scallops and serve on top. Serve immediately.
How to Make This Recipe Vegetarian
To make the fried rice vegetarian, omit the pepperoni then add 1 cup of halved cherry tomatoes alongside the herbs just before serving. For pescatarians you can still include the scallops.
FAQ – Frequently Asked Questions
Yes! To make the fried rice vegetarian, omit the pepperoni then add 1 cup of halved cherry tomatoes alongside the herbs just before serving. For pescatarians you can still include the scallops.
Look for sticks of pepperoni for this recipe – the pre-sliced version is too thin and doesn’t add the same texture to the dish. It should resemble diced pancetta.
Day old rice is optimal for cooking fried rice since it has dried out a bit. When making fried rice the goal is to fry it so it’s a bit crispy and absorbs the rice rather than steaming it to the point that it is mushy.
If you don’t have leftover rice you can mimic the dried rice by spreading the cooked rice in an even layer on a baking sheet and refrigerating it for an hour or freezing it for about 15 minutes to 30 minutes. This shortcut will draw the moisture out while saving time.
The seared scallops can easily be swapped with some pan-seared shrimp. It still adds that wonderful texture and shellfish element.
Other Recipes to Try
If you enjoy this pepperoni fried rice recipe, I recommend checking out some of these:
- Brown Butter Scallops with Watermelon
- Creamy Seafood Sauce Over Shrimp and Scallops
- Seafood and Chorizo Paella
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Pepperoni Fried Rice with Scallops and Garlic Aioli
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Ingredients:
For the pepperoni fried rice:
- ¼ cup vegetable oil
- 2 cups day old long-grain white rice
- 2 medium shallots, thinly sliced
- 2 cloves garlic, chopped
- 4 ounces pepperoni, cut into ¼” cubes
- ¼ cup tomato paste
- ¼ teaspoon paprika
- ¼ cup diced chives
- ⅓ cup (packed) roughly chopped flat-leaf parsley
For the garlic “aioli”:
- ¼ cup mayonnaise
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
For the scallops:
- 1 pound dry-packed sea scallops
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
Instructions:
For the pepperoni fried rice:
- Heat a large cast iron pan over medium heat, add the vegetable oil and heat through. Add the rice in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 5 minutes so each grain is crispy.
- Add the shallots and cook until they are tender and no longer opaque, about 5 minutes. Add the garlic and pepperoni and cook, stirring occasionally until the pepperoni is slightly crisp, about an additional 5 minutes.
- Add the tomato paste and paprika, stirring to combine, and let cook for 2 minutes. Then turn the pan off the heat and stir in the chives and parsley.
For the garlic “aioli”:
- In a small bowl whisk together the mayo, garlic and olive oil until fully combined then cover and refrigerate until ready to use.
For the scallops:
- Pull the side muscle off the scallops if needed and pat the scallops dry with a paper towel and season on both sides with salt and pepper.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the scallops to the pan and let cook, untouched, until the underside is golden-brown, about 3 to 4 minutes.
- Flip and cook for an additional 2 minutes. Remove the scallops from the pan and set aside.
For serving:
- Ladle the crispy rice into bowls and top with dollops of the aioli. Divide the scallops and serve on top. Serve immediately.
Notes:
Nutrition:
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What a creative recipe. I never thought I’d combine these ingredients together and have them work but this absolutely killed it. The only adjustment I made was add some lemon to the rice, I’m a sucker for citrus on anything so that’s just my personal preference. Can’t wait to make this again
Thank you so much Sanaria! Can’t go wrong with a squeeze of lemon! So glad you enjoyed.
I made this after seeing it in your recipes. I was intrigued by the combination of the these two flavors. The aioli was the cherry on top. What a great recipe!
A recipe that included a pepperoni and scallops combination? A strange combination? Maybe, but we made this recipe last night and it provided an incredible taste treat. It definitely deserved a five star designation!