Sweet Corn Fried Rice recipe is a quick, easy and delicious Indian Chinese style stir-fried rice that can be prepared with leftover rice in under 15 minutes and makes a great weeknight or lunchbox meal that everyone will love. Vegan and kid-approved!
How to make Sweet Corn Fried Rice Recipe
Prep :
- Cook the basmati rice or any kind of rice and allow it to cool completely. You can keep the rice in the refrigerator to get extra firm if you want.
- Also, dice the colored bell pepper.
Stir Fry:
Heat 1 tablespoon of the sesame or olive oil in a skillet or wok over medium-high heat. Add the minced garlic and saute for 30 secs or until aromatic.
Then add onions and green chili and cook for about 2 minutes till onions turn soft.
Add sweet corn, colored bell peppers, and stir fry till the vegetables are crunchy.
Then add soy sauce, vinegar, and saute on high flame, stirring regularly without getting burnt.
Add the cooked rice, salt, and ground black pepper and gently mix it evenly. Cook on low flame for 2-3 minutes.
Final Garnishing:
Sprinkle sliced spring onions just before serving.
What to serve with Corn Fried Rice?
Serve Corn Fried Rice recipe with sriracha sauce or some Manchurian gravy. If you don't prefer sides, eat it as is.
Other Sweet Corn recipes from my blog are Sweet Corn Sundal, Corn Pakoda, Corn Bhel, Spinach Corn Sandwich, Sweet Corn Soup.
Tips
- Make sure the heat is medium-high to high heat while stir frying.
- 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!
More Fried Rice Recipes
- Pineapple Fried rice
- Cauliflower Fried Rice
- Paneer Fried Rice
- Instant Pot Fried rice
- Mushroom Fried rice
Corn Fried Rice
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 tablespoons sesame Or olive oil
- 3 cloves garlic minced
- 2 green chilies slit lengthwise
- 1 small onion finely chopped
- ½ cup sweet corn frozen or fresh
- ¾ cup colored bell pepper (red ,green,yellow)
- 2 teaspoon soya sauce (adjust to suit your taste)
- 1 teaspoon white vinegar Or apple cider (optional)
- 2 cups Cooked Basmati Rice
- Black Pepper Powder to taste
- salt to taste
Instructions
Prep :
- Cook the basmati or any kind of rice and allow it to cool completely. If you want you can keep the rice in the refrigerator to get extra firm.
- Also dice the colored bell pepper.
Stir Fry:
- Heat 1 tablespoon of the sesame or olive oil in a skillet or wok over medium-high heat. Add the minced garlic and saute for 30 secs or until aromatic.
- Then add onions and green chili and cook for about 2 minutes till onions turn soft.
- Add sweet corn, colored bell peppers, and stir fry till the vegetables are crunchy.
- Then add soy sauce, vinegar, and saute on high flame, stirring regularly without getting burnt.
- Add the cooked rice, salt, and ground black pepper and gently mix it evenly. Cook on low flame for 2-3 minutes.
Final Garnishing:
- Sprinkle sliced spring onions just before serving.
Notes
Tips:
- Make sure the heat is medium-high to high heat while stir frying.
- 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 replaces the soy sauce and it’s the best!
Nutrition
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