Skip to main content
Epicurious
Bon Appétit

Stuffing Fried Rice

By Josh Walker and Duolan Li
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

  1. 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.

  2. Do Ahead

    Step 4

    Rice can be cooked (but not fried) 3 days ahead. Let cool; cover and chill.

TagsFried RiceStuffingRiceRice & GrainsKaleLeafy GreensVegetableMushroomMainSideDinnerLunchNut FreeVegetarianSauteBon Appétit

See Related Recipes and Cooking Tips

Read More
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.