Stuffing Fried Rice Recipes

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.

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Steps:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Steps:

• If using a rice cooker, combine rice and 2 1/2 cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes. If cooking on the stovetop, combine rice and 2 1/2 cups water in a large pot. Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed. Remove from heat and let steam, covered, 15 minutes.
• Drain shiitakes, then remove stems and slice caps; set aside. In a small saucepan, combine ginger and 1 tablespoon olive oil over medium-low heat and cook 2 minutes; set aside and let steep.
• In a large skillet, cook bacon over medium heat until crisp, about 8 minutes; drain fat. In a small bowl, stir together oyster sauce and sugar, then add to the skillet with the bacon. Stir in onion, green onions, lap cheong, char siu, chestnuts, water chestnuts, ginger oil and mushrooms. Cook over medium-high heat until onions are translucent, about 4 minutes. Toss mixture with the prepared rice; set aside.
• Heat 2 teaspoons oil in a small nonstick skillet over medium heat. Pour eggs into hot pan and cook until edges begin to set, about 10 seconds. Pull omelet in from the edges toward the center of the pan and let liquid eggs flow underneath. When eggs are mostly set, fold omelet in thirds like a letter and transfer to a cutting board. Slice into strips. Serve rice with slivered omelet and cilantro on top.