Stuffing Fried Rice

Name: Stuffing Fried Rice
Yield: Serves 8
Ingredients: 4 cups cooled cooked short-grain white rice (from 1 1/2 cups uncooked rice); 3 tablespoons vegetable oil, divided; 1 large egg; 1/4 cup sliced garlic chives or regular chives, plus more for serving; 1/2 teaspoon ground coriander, plus more for serving; 2 tablespoons (or more) mushroom soy sauce or 1 tablespoon regular soy sauce; 8 cups (2-inch) cubes stuffing; 1 bunch small Tuscan kale, ribs and stems removed, leaves torn; 1 (3.5-ounce) package honshimeji or oyster mushrooms, torn into bite-size pieces

By Josh Walker and Duolan Li

November 21, 2016

Colorful bowls of fried rice stuffing with mushrooms and kale.

Photo by Gentl & Hyers

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

Recipe information

Yield
Serves 8

Ingredients

4 cups cooled cooked short-grain white rice (from 1 1/2 cups uncooked rice)

3 tablespoons vegetable oil, divided

1 large egg

1/4 cup sliced garlic chives or regular chives, plus more for serving

1/2 teaspoon ground coriander, plus more for serving

2 tablespoons (or more) mushroom soy sauce or 1 tablespoon regular soy sauce

8 cups (2-inch) cubes stuffing

1 bunch small Tuscan kale, ribs and stems removed, leaves torn

1 (3.5-ounce) package honshimeji or oyster mushrooms, torn into bite-size pieces

Preparation

Step 1
Break rice apart with your hands or a spoon so grains are individual and not in clumps. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Add egg and cook, breaking up with chopsticks or a rubber spatula, just until it is in small clumps and mostly set, about 1 minute. Add rice, toss to distribute egg, and cook, undisturbed, drizzling 1 Tbsp. oil around edge of pan, until rice begins to crisp, about 3 minutes.
Step 2
Add 1/4 cup chives and 1/2 tsp. coriander to rice and cook, tossing occasionally, until rice is heated through and crisp in spots, about 4 minutes. Add mushroom soy sauce and toss to combine; taste and adjust seasoning with more soy sauce if needed. Transfer fried rice to a plate.
Step 3
Heat remaining 1 Tbsp. oil in same skillet over medium. Cook stuffing, turning occasionally, until golden brown all over, about 5 minutes. Add kale and mushrooms and cook, tossing gently, just until vegetables are softened, about 5 minutes. Return fried rice to skillet and toss to combine. Serve topped with more chives and coriander.
Do Ahead
Step 4
Rice can be cooked (but not fried) 3 days ahead. Let cool; cover and chill.

TagsFried Rice Stuffing Rice Rice & Grains Kale Leafy Greens Vegetable Mushroom Main Side Dinner Lunch Nut Free Vegetarian Saute Bon Appétit

Recipe notes

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