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.
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.
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 Tamarior also Coconut Aminos to replace the soy sauce, and it’s the best!
Variations for making Sweet Corn Fried Rice
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).
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.