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!
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Ingredients for Corn Rice
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 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 recipe 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.
- 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 Sweet Corn recipes
More Fried Rice Recipes
- Pineapple Fried rice
- Burnt Garlic Fried Rice
- Cauliflower Fried Rice
- Paneer Fried Rice
- Instant Pot Fried rice
- Mushroom Fried rice
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Corn Fried Rice
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 tablespoons sesame (or olive oil)
- 3 cloves garlic minced
- 2 green chilies slit lengthwise
- 1 medium onion thinly sliced
- ¼ cup white onions
- 1 cup sweet corn frozen or fresh, (or 1 medium corn cob)
- ½ cup colored bell pepper
- 2 teaspoons soy sauce
- 1 teaspoon white vinegar optional, (or apple cider vinegar)
- 3 cups cooked basmati rice (or 1 cup uncooked basmati rice)
- salt to taste
- black pepper powder to taste
Garnish
- 2-3 tablespoons Green onions
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 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.
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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