Description

The best way to eat leftover stuffing from Thanksgiving is in stuffing fried rice! You wont want to eat stuffing any other way again!

Ingredients

Scale

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

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Instructions

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!

Notes

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.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 3-4