'Nduja

Have you ever had ‘nduja fried rice? I had not until this week, but this is me recommending it. Actually, it was never my intention to marry these two things — ‘nduja, which I’d never purchased until a couple of weeks ago, and fried rice, which I, these days, make for dinner more often than not.

The reason I’d bought ‘nduja (half a pound of the stuff) was we were having a pizza party two Saturdays ago. The reason I wanted to put ‘nduja on pizza was Decades, the pizza place by my apartment, has a wonderful ‘nudja-provolone-potato-scallion-pecorino pizza. It’s a treat.

Also a treat was the beer I bought with the ‘nduja from Foster Sundry in Bushwick and drank while walking home — a 3.1% ABV Pilsner (other beers should take note of this optimal percentage). A pint, I asked a paper pintglass of the cashier and poured it up outside. The sun shone down; it was Bob Dylan’s birthday, and I walked the blocks home listening to Bob Dylan at Budokan.

Alas, the ‘nduja was not to touch pizza at the following day’s party. We had too many toppings already. So — I had this hunk of ‘nduja in the fridge.

Most Mondays — sometimes Sundays — I make a two-cup pot of jasmine rice and a simple accompaniment. This Monday, it was shishitos and two fried eggs; other weeks, it’s roasted chicken thighs and broccolini. Throughout the week (jeez, this really is an SEO recipe blog without much of a recipe, isn’t it?) I’ll make fried rice with the leftovers (and more veggies and eggs) every night. I generally don’t use meat except as a seasoning. Enter, fridge left: that erstwhile pizza topping, that half-pound ‘nduja hunk.

I made ‘nduja-inflected fried rice thrice this week and twice last. But only this Wednesday night, when I used the last nub (about 2oz), did it truly sing, did it truly summon choral harmonies from the wok.

Cooking for two, I prepped my veg — shallots, garlic, white part of two scallions, jalapeño, diced carrot, red bell pepper. Blazing hot wok. Oil. The nub of ‘nduja. The veg. Toss and turn with a ladle, chopping at the ‘nduja hunk. Reader, it alchemized. The nub dissolved and came to coat every bit of veg, each then dressed in a rusty, smoky veil.

I pushed the ‘nduja-cloaked veg up to the side, tossed in four (pre-mixed) eggs, cooked, mixed the lot, add rice, mala seasoning, dark soy sauce, mix the lot, toss, heat off, plate, sprinkle sliced scallion, basil, fried shallot, pickled red onions, consume, delight.

Question — there are 40 of you, my loyal readers, and I want to hear from you. What’s your favorite type of Lunch issue? What general type of thing — or even very specific topics — would you like to see me write about? Reply and let me know!