If there’s one Asian dish that we all like, it is none other than a humble bowl of fried rice. If you ask me, I can’t imagine going to an Asian restaurant and not ordering fried rice. The combination of fluffy rice, crisp vegetables, and often some protein like tofu or paneer, all stir-fried with flavorful sauces like soy sauce vinegar, make the meal delightful and appetizing. Regular basic fried rice is a staple found in nearly every household’s kitchen. On the flip side, corn-fried rice takes a slightly different approach, placing the spotlight on the distinct flavor of corn. Why? The corn is the hero in this story. Be it a quick lunch or an extravagant dinner, this recipe is perfect for both. You can even prepare it for your guests gatherings. Trust us; everyone will love this recipe. So, what are you waiting for? Read the complete recipe below.
Ingredients
Cooked Rice: Use long-grain rice like basmati rice or jasmine rice for the best texture and flavor. If you make the rice fresh, cool it first and then refrigerate it for a few hours to get extra-firm rice. For best results, use cold pre-cooked rice (leftover rice) as it will hold up the shape while stir-frying. Sweet corn: I used frozen sweet corn in this recipe. Alternately Pressure cook corn on the cob and remove corn kernels with a sharp knife. Vegetables: I used veggies like onions, and colored bell peppers, in this recipe, but feel free to add other veggies of your choice, like carrot, and beans. Garlic: Use freshly chopped garlic for the best flavor. Spring Onions: I used both white and green parts of the spring onions. I like to use green onion to garnish the corn-fried rice. You can also use scallions. Soy sauce: I used light Soy sauce. If gluten-free, you can use Tamari or coconut aminos. Vinegar: I used white vinegar, as it adds a slight tang to the rice and elevates the flavors. You may substitute it with rice vinegar or apple cider vinegar. Sesame oil: Toasted Sesame oil adds a great nutty flavor to the dish. You may also use olive oil or any cooking oil of your choice. Seasonings: Salt and freshly crushed black pepper.
How to Make Sweet Corn Fried Rice Recipe
Prep :
Cook the basmati rice and let it cool completely. Learn how to cook Basmati rice in Instant Pot. You can keep the cooked rice in the refrigerator to get extra-firm rice if you prefer. You can also use leftover rice for this recipe. Also, dice the colored bell pepper.
Stir Fry:
Heat sesame oil (or olive oil) in a skillet or wok over medium-high heat. Add the minced garlic and saute for a few seconds or until aromatic. Then add onions and green chili and cook for about 2 minutes till the onions turn soft. Then add white spring onions and saute for a few seconds. Add sweet corn, bell peppers, and stir fry on high flame until the vegetables become tender and yet crunchy. Add the cooked basmati rice, soy sauce, vinegar, salt, and ground black pepper. Mix and stir fry for 2 minutes. Garnish with spring onions just before serving.
What to serve with Sweet Corn Fried Rice?
Serve Corn Fried Rice with sriracha sauce or some Manchurian gravy. If you don’t prefer sides, eat it as is.
Tips
Make sure the heat is medium-high to high heat while stir-frying the veggies. Use cold pre-cooked (or a day older) rice, It holds up the shape and is perfect for homemade fried rice. Don’t cover the pan- This causes the vegetables to steam. Try to use low-sodium soya sauce, and if you are looking for gluten-free, use Tamari or also Coconut Aminos to replace the soy sauce, and it’s the best!
Variations
Protein: Add ½ cup of crumbled or cubed paneer (cottage cheese), scrambled tofu, or eggs for protein. Spicy: Add sriracha, schezwan sauce, or red chili flakes to add extra heat. Vegetables: You can add carrots, beans, broccoli, edamame, and shredded cabbage. Rice: You can either use cooked basmati rice, jasmine rice, or sona masuri for this recipe. Rice to water ratio will vary for each rice type while cooking in the Instant Pot pressure cooker. For example, Basmati (1 rice: 1 ½ water), jasmine rice (1:1 ¼), and sona masuri short grain (1:1 ¾).
How to Make Ahead and Store?
Make ahead: You can cook up the plain basmati rice in a pressure cooker or stovetop, prep the veggies, and store them in separate containers the day before. Store: Leftover sweet corn fried rice will keep well in the fridge for up to 2-3 days. Let it cool completely, and then store it in an airtight container. Reheat: Sprinkle some water and reheat the corn fried rice in a wok or skillet on medium heat, stirring occasionally. You can also microwave it for a few seconds until it warms through.
More Sweet Corn Recipes
Spinach Corn Sandwich Sweet Corn Soup Corn Pakoda Corn Bhel Sweet Corn Sundal Corn Pomegranate Salad Edamame Corn Salad
More Fried Rice Recipes
Pineapple Fried rice Burnt Garlic Fried Rice Cauliflower Fried Rice Paneer Fried Rice Veg Fried rice Mushroom Fried rice
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