Autumn Fried Rice, Smoked Sausage, Blueberry Sweet and Sour Sauce

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Autumn Fried Rice with smoked sausage and a blueberry sweet and sour sauce.

Autumn Fried Rice, Smoked Sausage, Blueberry Sweet and Sour Sauce


    For the Blueberry Sweet and Sour Sauce:

  • 1 pint California Giant Berry Farms Blueberries, divided in half
  • ⅓ cup rice wine vinegar
  • ½ teaspoon chili flakes
  • For the Autumn Fried Rice:

  • 1½ cups jasmine rice
  • 2¼ cups water
  • pinch kosher salt
  • 4 sausage of your choice 2 tablespoons sesame oil
  • 1 sweet potato, medium dice (1½ cups)
  • 1 small zucchini, medium dice (1½ cups)
  • ½ red onion, small dice (1½ cups)
  • 5-6 leaves swiss chard, stems removed, roughly chopped
  • 4 ounces cremini mushrooms, sliced (1 cup)
  • 1 cup of corn kernels (approximately 2 cobs)
  • 1 tablespoons minced garlic
  • 1 tablespoons Tamari
  • gluten-free soy sauce to taste
  • salt and pepper to taste
  • serrano chiles, sliced thin (optional)


  • For the Blueberry Sweet and Sour:

      • In a small saucepan, combine sugar, half a pint of blueberries, rice wine vinegar, chili flakes, and a pinch of salt and bring to a boil.
      • Simmer for 3-4 minutes. Blend ingredients together and return to saucepan.
      • Add the rest of the blueberries and bring to a low simmer for 30 seconds.
  • For the Autumn Fried Rice:

      • Thoroughly rinse the rice under cold water until the water runs clear.
      • In a small saucepan, bring rice, water, and salt to a boil.
      • Cover and reduce to a simmer.
      • Simmer for 17 minutes.
      • Remove from heat and leave the lid on for 10 minutes.
      • Fluff rice with a fork.
      • Score sausages in a hatch mark pattern with a sharp knife on each side.
      • Preheat grill to medium heat (or oven to 425F) and cook sausage, turning frequently to avoid burning. When the sausage has reached an internal temperature of 165F, remove from heat and cover with foil.
      • While rice is simmering, heat sesame oil in a wok or large sauté pan over medium-high heat.
      • Add sweet potatoes, season with salt and pepper, and cook for 4-5 minutes.
      • Add onion and squash, season, and sauté for 3-4 minutes.
      • Add mushroom, corn, and garlic, season, and sauté for 2-3 minutes.
      • Add swiss chard, season, and briefly sauté for 30 sec.
      • Add fluffed rice, season, and sauté for 1-2 minutes.
      • Add soy sauce and fry the rice for 1-2 minutes.
  • To Plate:

      • Scoop 1 ½ cups of fried rice into a serving vessel of your choice.
      • Cut sausage into 1/3rds and place on top of fried rice.
      • Spoon Blueberry Sweet and Sour sauce over the top of the fried rice, making sure to get some of the whole blueberries!
      • Optional: top with sliced serrano chiles.
Autumn Fried Rice, Smoked Sausage, Blueberry Sweet and Sour Sauce

Recipe Creator

Chef Sam Blackburn

Chef Sam Blackburn

Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities. Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen. With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now. The most important thing to Chef Sam is the continual quest to learn something new every day.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!