Stuffing Fried Rice
A creative fusion dish that transforms leftover stuffing into a flavorful fried rice with crispy rice, kale, mushrooms, and Asian-inspired seasonings. Perfect for post-holiday meals.
Ingredients
- •4 cups cooled cooked short-grain white rice (from 1 1/2 cups uncooked rice)
- •3 tablespoons vegetable oil
- •1 large egg
- •¼ cup sliced garlic chives
- •½ teaspoon ground coriander
- •2 tablespoons mushroom soy sauce
- •8 cups cubes stuffing
- •1 bunch Tuscan kale
- •3½ ounces honshimeji mushrooms
- •
Cooking Instructions
- 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.
4 min
- 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.
4 min
- 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.
10 min
- 4.
Rice can be cooked (but not fried) 3 days ahead. Let cool; cover and chill.
