Cornbread Fried Rice
Image by McGuire McManus
cornbread fried rice
Other than delicious, cornbread fried rice is many things: a distant sibling to traditional Thanksgiving stuffing with equal star power, a great way to use any leftover ingredients from a holiday meal, and a side dish so addictive that it actually knows no holiday and is great all year round. Pairing the sweetness and texture of the toasted cornbread with the flavors of Chinese sausage, black vinegar, and scallions results in a deeply savory and well-balanced side dish.
(6-8 servings)
5 cups cooked jasmine rice, cooled
3 cups cornbread pieces
Vegetable oil
3 large eggs, beaten
Kosher salt
4 Lap Xuong Chinese style sausage, thinly sliced
8 scallions, thinly sliced
1 inch ginger, peeled and grated
4 garlic cloves, minced
Granulated sugar
4 tbsp Hoisin sauce
5 tbsp black vinegar
1/2 lb Brussels sprouts, leaves separated
3 tbsp chili oil, for garnish
1 cup Thai basil leaves, for garnish
Before you begin:
The key to great fried rice is using cooked white rice that has been made in advance. Spreading your rice in an even layer on a rimmed baking sheet and storing overnight in the fridge will dry it out, making it toast better and take on flavor quickly. Same with your cornbread. Make sure you break it into shaggy, irregular pieces and store in the fridge.
Once you’re ready to make fried rice, prep the ingredients above and arrange them in close proximity to your stove. The enjoyment and ease of fried rice is only as good as your prep, so it’s crucial you invest the time.
Fried rice is a rotating dance of “cook, toss, and move on,” where you’ll cook the individual ingredients or a batch of them together and either remove it from the pan or add in more ingredients. I’ll walk you through what cadence to add everything in and what to look for, but keep these tips in mind:
Ensure your pan is well lubricated. There should always 1 to 2 tbsp of vegetable oil in the pan.
Season frequently. With the exception of the Chinese sausage, seasoning with salt at every stage will yield a well-seasoned finished dish.
Stay on medium heat. Quintessential fried rice has a toasted, caramelized flavor throughout—from the rice grains, aromatics, and even the black vinegar. If things get too hot or start scorching, simply remove the pan from the heat or keep a small squeeze bottle of water nearby and add drops of water in areas to cool the pan.
Now, let’s make fried rice:
Set a large wok or large cast iron skillet over medium heat and add about 2 tablespoons of vegetable oil. Add your eggs and a pinch of salt. Scramble in the pan using a spatula. When just cooked, remove from the pan into a bowl.
Add the Chinese sausage to the skillet. Cook and toss frequently until browned and slightly crisp—about 4 to 5 minutes. Remove from the pan into a bowl once cooked.
Add the cornbread pieces and toss occasionally. Cook until toasted and remove after 4 to 5 minutes.
Add more oil as needed. Cook the scallions and ginger until soft and fragrant, about 2 minutes. Stir in the garlic until lightly browned, about 1 minute. Add the rice and immediately toss and press the rice into the bottom of the pan letting it toast for a few minutes. Season with salt and sugar. Keep an ear out for a toasty, crackly sound. Break up the rice and repeat that process once more.
Add the scrambled eggs, sausage, cornbread, Hoisin, and black vinegar. Toss well to combine and cook for 2 minutes. Lastly, add Brussels sprouts leaves and turn off your pan. Toss to combine and let the leaves wilt for 1 minute in the pan before transferring to a large serving bowl. Garnish with chili oil and Thai basil.
