A few years ago I hosted our first Thanksgiving, and did it completely Thai-Style, with no American dishes except for the mashed potatoes my friend brought. It was awesome.
But I did miss having some of those traditional Thanksgiving dishes too that I only get once a year. So when I hosted my second Thanksgiving this year, we had a Thai-American mix!
- Thai Roasted Turkey
- Mashed potatoes
- Sweet potato casserole with marshmallows (kiddos loved it!)
- Green Bean and Mushroom XO Sauce
- Asian chopped salad
- Roasted Carrots with Creamy Nuoc Cham Dressing
- Stuffing Fried Rice
- Sausage and Herb Stuffing
- Thai Beef Jerky
- Cranberry Sauce
- Butterflake Dinner Rolls
- Pumpkin Pie
- Pecan Bars
- Cocoa Brownies with Chocolate Cream Cheese Frosting and Sprinkles (another kiddo fav :))
- And my friends brought tamales!!! and flan!!!
How in the world did I cook all that you ask? My mom was here, and we spent days shopping, prepping and cooking, and it was so fun! One huge reason why is my dad took my three kiddos to the park, so we had the whole kitchen to ourselves.
I was reminded how much I love cooking even more when there are no “Mom!! I need a band-aid for my invisible boo-boo now!!” “Mom! She wants to play with my blue lego piece, but it’s mine!” “Mom! Where is my pink unicorn??” distractions around.
When I saw this Stuffing Fried Rice recipe in my Bon Appetit magazine a few years ago, I knew I wanted to make it one day for Thanksgiving because it seemed like the perfect fusion Thanksgiving dish.
I didn’t connect at first that I had to make my own stuffing separately, which freaked me out a bit since I’ve never made stuffing before.
But we were having neighbors over from Hong Kong, and Mexico, plus my parents from NC, so I wanted to introduce my friends who had never had a traditional Thanksgiving what it was like, and knew the traditionalists would like some stuffing on the table anyways.
I made this easy sausage and herb stuffing, and it worked great in the Stuffing Fried Rice, and it was yummy on its own too.
I made this for our Thanksgiving meal (much to my Thai Hubby’s delight), but whoa, is it perfect for Thanksgiving leftovers or what?!
If you have some dried up rice just waiting to be used, and some leftover stuffing just waiting to be eaten, Stuffing Thai Fried Rice is the best way to use both! Aren’t leftovers the best part of Thanksgiving?!
Make it and share a pic on Instagram, and tag me @thaifoodie cuz I want to see!Print
The best way to eat leftover stuffing from Thanksgiving is in stuffing fried rice! You wont want to eat stuffing any other way again!
- 2 eggs
- 4 cups cooked rice, preferably at least a day old, so its more dry
- 1/4 cup green onions
- 1–2 tbsp mushroom soy sauce
- 2 tsp oyster sauce
- 2 tsp sugar
- 3 cups pre-made stuffing
- 3 cups fresh kale leaves or spinach
- Break the rice up as much as possible. If it doesn’t have any big clumps it’s much easier to stir-fry.
- Heat a few tablespoons of cooking oil of choice in a wok over medium-high heat.
- Crack the eggs into your wok. Cook, breaking them up until mostly set.
- Add the rice, and mix in with the eggs.
- Then smush the rice into a thin layer, and add a tablespoon or so of cooking oil around the pan.
- Let the rice cook for a few minutes, without touching it, to let it crisp up some.
- Then add the green onions, and stir-fry until rice is warm and crisp.
- Add mushroom sauce, oyster sauce and sugar to taste, and place rice on another plate.
- Add another tablespoon of oil or so to your empty, hot wok.
- Add the stuffing to the wok, breaking it some, so it’s in small clumps, but not too much that it become crumbs.
- Toss until golden brown and warm
- Add kale, and stir-fry until the kale softens, just a few minutes.
- Return the fried rice to the wok and once combined with the stuffing kale mixture turn off the heat.
- Sprinkle some more green onions on top and enjoy!
If you don’t have mushroom soy sauce, feel free to replace with fish sauce, soy sauce or more oyster sauce. Fried rice is flexible, and will taste amazing with most any kind of soy sauce.
If the fried rice doesn’t taste savory enough after adding two or so tablespoons of whatever sauce you add, try to avoid adding more sauce because the rice can get more gooey the more sauce you add. Instead, add a little bit of salt to taste, so that the rice doesn’t lose it’s texture, but still gets more flavor.
- Serving Size: 3-4