Fustini's Oils and Vinegars
Stuffing Fried Rice

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Stuffing Fried Rice


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Stuffing Fried Rice


  • 4 cups cooled cooked short-grain white rice (from 1½ cups uncooked rice)
  • 2 tablespoons Fustini's  Robust SELECT olive oil, divided
  • 1 large egg
  • 1 tablespoon Fustini's Sesame oil
  • ¼ cup sliced garlic chives or regular chives, plus more for serving
  • ½ teaspoon ground coriander, plus more for serving
  • 1 tablespoon soy sauce
  • 1 tablespoon Fustini's Spicy Korean balsamic
  • 8 cups 2-inch cubes stuffing
  • 1 bunch small Tuscan kale, ribs and stems removed, leaves torn
  • 1 3.5-ounce package mushrooms, torn into bite-size pieces


Adapted from bonappetit.com


Step 1. 

Break rice apart with your hands or a spoon so grains are individual and not in clumps. Heat 1 tablespoon 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 sesame oil around the edge of the pan, until rice, begins to crisp, about 3 minutes. 

Step 2. 

Add chives and coriander to rice and cook, tossing occasionally until rice is heated through and crisp in spots, about 4 minutes. Add soy sauce, balsamic and toss to combine; taste and adjust seasoning with more soy sauce or Spicy Korean balsamic if needed. Transfer fried rice to a plate.  

Step 3. 

Heat remaining 1 tablespoon olive oil in the 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.

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