Stuffing Fried Rice

Name: Stuffing Fried Rice
Yield: 8 Servings
Ingredients: 4 cups cooled cooked short-grain white rice (from 1½ cups uncooked rice); 3 tablespoons vegetable oil, divided; 1 large egg; ¼ cup sliced garlic chives or regular chives, plus more for serving; ½ 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

Photographer Gentl Hyers

October 18, 2016

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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 notes