Stuffing Fried Rice
Share
Stuffing Fried Rice
Ingredients
- 4 cups cooled cooked short-grain white rice (from 1½ cups uncooked rice)
- 2 tablespoons Fustini's Robust SELECT olive oil, divided
- 1 large egg
- 1 tablespoon Fustini's Sesame oil
- ¼ cup sliced garlic chives or regular chives, plus more for serving
- ½ teaspoon ground coriander, plus more for serving
- 1 tablespoon soy sauce
- 1 tablespoon Fustini's Ginger and Honey balsamic
- 8 cups 2-inch cubes of stuffing
- 1 bunch of small Tuscan kale, ribs and stems removed, leaves torn
- 1 3.5-ounce package of mushrooms, torn into bite-size pieces
Ingredients
Directions
- Break rice apart with your hands or a spoon so grains are individual and not in clumps. Heat 1 tablespoon 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 sesame oil around the edge of the pan, until rice, begins to crisp, about 3 minutes.
- Add chives and coriander to rice and cook, tossing occasionally until rice is heated through and crisp in spots, about 4 minutes. Add soy sauce, balsamic and toss to combine, taste and adjust seasoning with more soy sauce or Spicy Korean balsamic if needed. Transfer fried rice to a plate.
- Heat remaining 1 tablespoon olive oil in the 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.
Recipe Note
Adapted from bonappetit.com