Wild rice stuffing is rarely anyone’s favorite on the Thanksgiving table. For this version, we swapped in nutty, chewy black rice, took a tip from fried rice and crisped it up in the pan, and added lap cheong, a cured Chinese pork sausage with a maple-y sweetness. (If you can’t find lap cheong, a maple-cured pork stick works as a substitute.) With crunchy peanuts, tender-juicy celery, and floral Fresno chiles to boot, it’s a riot of textures and sweet-and-savory flavors that still plays nice with the rest of the spread. Now that’s a side we can get behind for the holidays, or really, anytime of the year—especially when it’s topped with a fried egg.
Recipe information
Yield
8–10 servings as a side or 4–6 servings as a main
Ingredients
2
¼
2
1
7
4
½
6
3
6
½
Preparation
Step 1
Whisk chiles, vinegar, miso, maple syrup, and 1 Tbsp. oil in a small bowl to combine; set aside until ready to use.
Step 2
Heat 2 Tbsp. oil in a large (at least 10") nonstick skillet over medium until shimmering. Add chilled rice and press into a flat, even layer. Cook, undisturbed, until underside is very crisp (take a peek and give it a feel; it should be crackly), 7–8 minutes. Break it up into a few large pieces, turn, and continue to cook until crispy all over, 3–4 minutes longer. Season rice with salt, then toss to break up crispy bits. Transfer to a large bowl.
Step 3
Cook sausages, sliced celery, and 1 Tbsp. oil in same skillet over medium heat, stirring occasionally, until sausage and celery begin to brown in some parts, and celery is crisp-tender but not floppy, 3–4 minutes. Transfer sausage mixture to bowl with rice.
Step 4
Heat remaining 3 Tbsp. oil in same skillet over medium until very hot, about 1 minute. Add mushrooms and toss once or twice to coat in oil. Season mushrooms with ½ tsp. salt and cook, undisturbed, until browned underneath, 4–5 minutes. Toss and continue to cook, tossing occasionally, until softened and browned in more places, 3–4 minutes longer.
Step 5
Return rice mixture to skillet and cook, tossing occasionally, until warmed through, about 1 minute. Remove skillet from heat, stir in rice vinegar dressing and peanuts, and toss again to coat. Taste and season with more salt if needed.
Step 6
Transfer rice mixture to a platter. Garnish with celery leaves.
How would you rate Crispy Black Rice and Chinese Sausage Dressing?
Leave a Review
Reviews (3)
Back to TopI am obsessed with this. So yummy with the crisped rice and fatty sausage. Found it at my local Asian market!
Anonymous
Brooklyn
11/26/2019
Add lottts of celery! So good! I've made this with honey instead of maple and also got tasty results. Meatless sausage breakfast patties actually worked well as a replacement for the meat but I think it could easily be made vegetarian by just using way more mushrooms as well. Added fresh grated ginger to the sauce and probably wouldn't make it without the ginger going forward. I've added mandarin oranges or egg yolk to this and both are good additions!
Anonymous
Columbus
1/3/2020
This was a stunner, made as a veggie main and worked out great! Black rice was delicious. Added some extra veg (shredded Brussels sprouts, bit of ginger) and used beyond for the sausage so not 100% true to the recipe, but the fresno / vinegar / maple mixture with the black rice is what I think we're really talking about! Great flavor combo, peanuts totally worked too. Great leftovers next day too.
kmarxmarx
chicago, il
7/10/2020
delicious and easy. Felt free to sub/add veggies as I had available but the base technique is great and black rice was a very fun change to regular fried rice to stretch the leftover pork chop to next nights dinner!
Anonymous
phoenix
6/20/2023