Stuffing Fried Rice Recipes

STUFFING FRIED RICE

Steps:

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

FRIED RICE STUFFING WITH SWEET HARBIN SAUSAGE

Steps:

• # Cook 3 cups of rice.
• # Cut the Chinese sausages lengthwise and in halves in 1 cm. chunks.
• # Cut the leek or green onions into small bits.
• Crack the eggs into a bowl, and mix in ½ teaspoon of sugar; add a pinch of salt. Put some cooking oil into the wok and cook the scrambled eggs. When the eggs are cooked, pull them out and cut them into ¼ squared cubes.
• Put oil in the wok, turn on medium heat. Use the spatula to coat the sides of the wok with the oil as the wok heats up.
• Add the sausage chunks and briefly cook them, until the sausage is lightly browned, pull them out and add the onion bits (add more oil if necessary) on low heat. When the onion starts to become fragrant, turn up the heat and add the rice, eggs and sausages. Mix content in the wok. Add additional salt to taste.
• Stuff your turkey with this before baking or smoking it. For a more exotic flavor with the turkey, pair it with plum sauce and slivered green onions after cooking.