“Freeing Up the Freezer” Fried Rice
Corn and Chinese Sausage Fried Rice
A great way to clear up freezer space
Ingredients
This is a basic outline for fried rice. You can replace it with anything you want.
YIELDS 4-5 PORTIONS
2-3 cloves of garlic
1-2 yellow onion, diced
You can’t really perceive it once it’s cooked down, so it’s a great way to add extra vegetables into your fried rice.
4-6 links of cooked lap cheong/Chinese-style sausage, diced
2 cups cooked rice, day-old or cooked and refrigerated
2 eggs, scrambled with salt
1/2 cup frozen corn kernels
You can use whatever non-leafy frozen veggies such as peas, etc.
cooking oil, I used EVOO
Shaoxing cooking wine
In non-recipe fashion, I do 1/2 circle around the pan as I pour it from the container. If you aren’t sure about this, do 1/4 circle around the pan and taste the adjust.
hoisin sauce
In non-recipe fashion, I like to do 1 line down the center of the pan as I pour it from the container.. If you’re sensitive to salt, do less than 1 line.
white pepper
salt
For fried rice, having all of the ingredients prepped and ready (a mise en place) is a must!
Directions
Cook your eggs first. Heat up oil and cook on medium until scrambled and cooked through. Remove from heat and place into a separate bowl.
Heat the same pan and add cooking oil. Heat garlic and onions until cooked translucent, about 3 minutes. Stir occasionally.
Add cooked sausage and cook for an additional 2 minutes.
Add corn to the pan and cook for 1 minute.
Lower heat to low. Add rice to the pan and mix thoroughly. Once mixed, add the cooked egg to the pan. The egg will naturally break apart as you mix.
Eyeball equal amounts of hoisin sauce and Shaoxing cooking wine. Add white pepper liberally and mix. Salt lightly to taste (hoisin sauce will add a lot of natural saltiness). Return heat to high to stir and combine and lightly cook off the flavor of cooking wine.
Enjoy!
A true freezer-freeing recipe! Served with coconut shrimp and orange chicken.
Conclusion
I make fried rice all the time whenever I have random bits of vegetable or protein. It’s a basic framework, but I feel like the hoisin sauce/white pepper/cooking wine combination really encapsulates classic Chinese American takeout fried rice, which we all crave sometimes.
