Cornbread Stuffing Fried Rice

Bring shallots, garlic, ginger, allspice, and oil to a boil in a large saucepan over medium-high heat. Reduce heat to maintain an active simmer. Cook, stirring occasionally, until shallots and garlic are golden brown, 14–17 minutes. Remove solids from oil with a slotted spoon and transfer them to a plate. Discard allspice and ginger. Add chiles to oil and return saucepan to medium heat. Toast, stirring constantly, until chiles just begin to darken, about 1 minute. Transfer chiles to the same plate; add sesame seeds to oil and set oil aside.

Pulse chiles in a food processor until finely chopped, adding some of the cooking oil as needed to loosen it. Combine chopped chiles in a large jar with shallots and garlic, and remaining oil. Add agave and season with salt.

Do Ahead: Chile crisp can be made 1 month ahead. Cover and chill.

Heat 1 Tbsp. ghee in a large nonstick skillet over medium-high. Add brussels sprout leaves and cook, tossing occasionally, until lightly charred and crisp-tender, about 3 minutes. Transfer to a plate.

Add 1 Tbsp. ghee to same skillet followed by stuffing. Press stuffing across bottom of skillet in an even layer and cook, undisturbed, until browned, about 4 minutes. Toss a few times and continue to cook, tossing often, until stuffing is broken down into lightly browned bits, about 3 minutes longer. Transfer to plate with brussels sprouts.

Heat 1 Tbsp. ghee in skillet. Cook ginger, garlic, and 4 scallions, stirring, until softened, about 1 minute. Add eggs and cook, stirring often, until mostly set, about 30 seconds. Add rice and toss to combine. Add remaining ghee along edge of skillet so it runs down between rice and skillet. Cook, without disturbing, until rice is crackling and has formed a crisp layer against bottom of skillet, about 2 minutes. Toss, breaking up any clumps with a spoon, and continue to cook until rice is hot and crispy-chewy, about 3 minutes longer. Add stuffing and brussels sprouts back to pan and toss to combine; season with soy sauce or salt.

Transfer rice mixture to a platter. Top with sesame seeds and/or corn nuts and more sliced scallions. Serve chile crisp alongside.