Difficulty: Beginner
Apps & Sides
Fried Rice Stuffing
John
Prep Time: 20 min
Cook Time: 45 min
Difficulty: Beginner
Stuffed with delicious herbs and spices, this Fried Rice stuffing is a savory and hearty side, perfect to serve with your favorite grilled protein.
Instructions
- Step 1: Preheat your recteq to 450°F and place a cast iron skillet on grill, allowing both to come up to temp
- Step 2: Once recteq and cast iron are up to temp, add 2 tablespoons of butter. Once melted, add sausage and sauté until sausage renders fat. Add ginger, garlic, and onion and sauté until onions are soft.
- Step 3: Add celery, soy sauce, and oyster sauce. Sauté until sauce is bubbling, then pour in chicken stock and bring to a simmer. Let simmer for 5 minutes.
- Step 4: While sauce simmers, add cold rice, cranberries, and Ben's Heffer Dust. Stir rice around and allow rice to absorb all the flavor. Sprinkle in all the herbs and green onions and mix well. Turn recteq down to 350°F and remove rice mixture.
- Step 5: Stir rice around and allow rice to absorb all the flavor. Sprinkle in all the herbs and green onions and mix well. Turn recteq down to 350°F and remove rice mixture.
- Step 6: Transfer rice to a 13 by 9 inch baking dish that has been sprayed with non-stick spray, top with any extra herbs, and 3 tablespoons of butter slices. Place in recteq and bake for 40 minutes. Remove and enjoy.
Ingredients
Serving Sizes
Ingredients
- 5 tablespoon(s) Butter, sliced
- 2 Sausage Links, chopped coarse
- 8 Garlic Cloves, chopped coarse
- 1 teaspoon(s) Ginger, diced medium
- 1 Onion(s), diced medium
- 3 Celery Stalks, diced medium
- 5 tablespoon(s) Soy Sauce
- 3 tablesoons Oyster Sauce
- 2 cups Chicken Stock
- 6 cups Cooked Rice, cold
- 3 tablespoon(s) Ben's Heffer Dust
- 3 ounces Fresh Sage, chopped coarse
- 1 ounce(s) Fresh Parsley, chopped
- 1 Bay Leaf
- 2 Green Onions, chiffonade
Tools Needed
- 13 x 9 inch Baking Dish
- Non-stick Spray
- Knife
- Cutting Board
- Cast Iron Skillet
- Spatula
- Step 1: Preheat your recteq to 450°F and place a cast iron skillet on grill, allowing both to come up to temp
- Step 2: Once recteq and cast iron are up to temp, add 2 tablespoons of butter. Once melted, add sausage and sauté until sausage renders fat. Add ginger, garlic, and onion and sauté until onions are soft.
- Step 3: Add celery, soy sauce, and oyster sauce. Sauté until sauce is bubbling, then pour in chicken stock and bring to a simmer. Let simmer for 5 minutes.
- Step 4: While sauce simmers, add cold rice, cranberries, and Ben's Heffer Dust. Stir rice around and allow rice to absorb all the flavor. Sprinkle in all the herbs and green onions and mix well. Turn recteq down to 350°F and remove rice mixture.
- Step 5: Stir rice around and allow rice to absorb all the flavor. Sprinkle in all the herbs and green onions and mix well. Turn recteq down to 350°F and remove rice mixture.
- Step 6: Transfer rice to a 13 by 9 inch baking dish that has been sprayed with non-stick spray, top with any extra herbs, and 3 tablespoons of butter slices. Place in recteq and bake for 40 minutes. Remove and enjoy.
Chef Pairings
This Fried Rice Stuffing brings a new taste to the table and is the perfect companion to Cedar Plank Salmon or Beer Can Chicken.