Cornbread Stuffing Fried Rice

Name: Cornbread Stuffing Fried Rice
Yield: 8 servings
Ingredients: 3 large shallots, thinly sliced into rings; 1 head of garlic, cloves separated, thinly sliced; 1 2" piece ginger, crushed; 10 allspice berries; 2 cups vegetable oil; 8 guajillo chiles, seeds removed; 3 ancho chiles, seeds removed; 3 chiles de árbol, stems removed; 1 Tbsp. sesame seeds; 1 tsp. agave nectar or honey; Kosher salt; 4 Tbsp. ghee or extra-virgin olive oil, divided; ½ lb. Brussels sprouts, leaves separated (about 4 cups); 3 cups Cornbread Stuffing With Sausage and Corn Nuts; 1 1" piece ginger, peeled, thinly sliced into matchsticks; 4 garlic cloves; 4 scallions, thinly sliced, plus more for serving; 2 large eggs, lightly beaten to blend; 6 cups cooled cooked jasmine or short-grain rice; 1 Tbsp. soy sauce or kosher salt to taste; Toasted sesame seeds and/or corn nut powder (for serving)

By Rick Martinez and Chris Morocco

October 15, 2019

Image may contain Plant Food Produce Bean Vegetable and Lentil

Photo by Laura Murray

Whether you’re looking for a way to use up leftover stuffing or you just want to see the look on your family’s faces when you disrupt the typical Thanksgiving menu, this riff on the holiday staple has all the flavors you are expecting, plus much, much more.

Recipe notes

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