Corn fried rice recipe with step by step pics. Homely, easy and delicious corn fried rice made with sweet corn, rice, spring onions, capsicum and herbs+spices. Gluten-free and vegan.
There are many ways a sweet corn fried rice can be made. I make this simple Chinese version flavored with some green bell pepper, a bit of black pepper and soy sauce. The addition of soy sauce is optional. I prefer to add as we like the umami taste it gives in the rice.
It is one of our favourite rice based dish using corn. The dish makes for a tasty and satisfying lunch or dinner.
The recipe is adaptable to your spice preferences and tastes. You can even add a schezwan sauce or some tomato ketchup to the rice or spice up with your favorite herbs.
You can use desi corn or American sweet corn. Both variety taste good in this recipe.
I always cook rice fresh when making any fried rice variety. Though you can use leftover rice. The recipe also can be halved or doubled. You can also check this Sweet corn schezwan fried rice.
Serve this sweet corn fried rice plain or with a side gravy dish like veg manchurian or veg balls in hot garlic sauce or chilly mushroom. You can also pack this as a tiffin box lunch.
How to make corn fried rice
Cooking rice
1. Rinse 1 heaped cup basmati or any long grained rice very well till the water runs clear of starch. Soak rice in 1 cup water for 30 minutes. After 30 minutes drain all the water and keep the rice aside.
2. In a pot, add 3 cups of water with ¼ teaspoon salt and ½ tsp oil. Adding oil is optional. bring the water to a boil.
3. Add the soaked and drained rice to the hot water.
4. Gently shake the pan or stir the rice grains with a fork.
5. On a medium to high flame cook the rice without the lid.
6. Cook till the rice grains become al dente or just cooked.
7. Remove the pot from the fire and strain the rice. While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other. You can also fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.
Cooking corn
8. When the rice is soaking, steam or pressure cook 1 medium to a large corn cob. You can steam 1 medium to large sweet corn cob in a steamer or a pressure cooker or in an Instant pot.
If pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups of water. You can also use 1 to 1.25 cups of tinned corn kernels.
9. When the corn cob becomes warm or cools down, slice off the corn kernels from the cob. Be careful while slicing the kernels. You will need about 1 to 1.25 cups of corn kernels. Keep the corn kernels aside.
Making corn fried rice
10. Heat 2 tablespoon sesame oil or toasted sesame oil in a wok or kadai. keep the flame to medium and then add ½ cup chopped spring onion whites. You can also add some spring onion greens along with the whites. But make sure it is ½ cup overall.
11. Stir fry for a minute.
12. Then add the ¼ cup chopped capsicum. I have used green bell pepper. You can use yellow or red bell pepper.
13. Stir fry for a minute.
14. Now add 1 to 2 teaspoon chopped celery. This is optional. Skip, if you do not have celery. Stir.
15. Now add the corn kernels.
16. Stir fry for a minute or two.
17. Add 1 tablespoon fermented soy sauce. I used a Gluten free soy sauce. if using any other soy sauce, then add as per taste.
18. Add 1 teaspoon crushed black pepper or pepper powder. You can add pepper powder less or more as per your taste preferences.
19. Give a good mix.
Adding rice to make corn fried rice
20. Now add the rice in parts.
21. After adding one part. Lightly stir and mix.
22. Then add another part of rice. Also season with salt. Add less salt as soy sauce already has salt.
23. Mix well.
24. Add 2 tablespoons of chopped spring onion greens.
25. Add ½ to 1 teaspoon of rice vinegar or sweet rice wine (mirin). If you do not have these, then you can use regular white vinegar. You can also skip adding vinegar. gently mix.
27. Serve sweet corn fried rice garnished with the remaining 1 tablespoon spring onion greens with a side gravy dish like gobi manchurian or chilly paneer or paneer manchurian or mushroom manchurian.
Few more rice recipes for you!
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Corn Fried Rice
By Dassana Amit
Ingredients
for cooking rice
- 200 grams basmati rice or 1 cup heaped basmati rice or long grained rice – rinsed and then soaked in 1 cup water for 30 minutes.
- ¼ teaspoon salt
- ½ teaspoon oil (optional)
- 3 cups water for cooking rice
other ingredients
- 1 medium to large corn cob, 300 grams or 1 to 1.25 cups steamed corn kernels (makai ke dane)
- 3 small spring onions or ½ cup chopped spring onion whites
- 1 to 2 teaspoon chopped celery (optional)
- 1 small capsicum (bell pepper) or ¼ cup finely chopped capsicum (can use red, green or yellow bell pepper)
- 1 teaspoon crushed black pepper or pepper powder or add as per taste
- ½ to 1 teaspoon rice vinegar or sweet rice wine (mirin) or regular white vinegar – optional
- 1 tablespoon naturally fermented gluten free soy sauce
- 3 tablespoon spring onions greens
- salt as required
Instructions
preparing rice
- Rinse rice very well till the water runs clear of starch.
- Soak rice in 1 cup water for 30 mins. After 30 mins drain the rice and keep aside.
- In a pot, add 3 cups of water with ¼ teaspoon salt and ½ tsp oil. Adding oil is optional. Bring the water to a boil
- Add the soaked and drained rice to the hot water.
- Gently shake the pan or stir the rice grains with a fork.
- On a medium to high flame cook the rice without the lid.
- Cook till the rice grains become al dente or just cooked.
- Remove the pot from fire and strain the rice. While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other.
- You can also fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.
cooking corn
- When the rice is soaking, steam or pressure cook 1 medium to large corn cob.
- You can steam 1 medium to large sweet corn cob in a steamer or a pressure cooker. If pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water.
- When the corn cob becomes warm or cools down, slice off the corn kernels from the cob.
- Be careful while slicing the kernels. You will need about 1 to 1.25 cups of corn kernels. Keep the corn kernels aside.
making corn fried rice
- Heat 2 tablespoon sesame oil or toasted sesame oil in a wok or kadai.
- Keep the flame to medium and then add 1/2 cup chopped spring onion whites.
- You can also add some spring onion greens along with the whites. But make sure it is 1/2 cup overall.
- Stir fry for a minute.
- Then add the ¼ cup chopped capsicum. I have used green bell pepper. You can use yellow or red bell pepper. Stir fry for a minute.
- Now add 1 to 2 teaspoon chopped celery. This is optional. Skip if you do not have celery. Stir.
- Now add the corn kernels. Stir fry for a minute or two.
- Add 1 tablespoon fermented soy sauce. I used a gluten free soy sauce. If using any other soy sauce, then add as per taste.
- Add 1 teaspoon crushed black pepper or pepper powder. Give a good mix.
adding rice to make corn fried rice
- Now add the rice in parts. After adding one part. Lightly stir and mix.
- Then add another part of rice. Also season with salt. Mix well.
- Add 2 tablespoon of chopped spring onion greens.
- Add ½ to 1 teaspoon of rice vinegar or sweet rice wine (mirin). If you do not have these, then you can use regular white vinegar.
- You can also skip adding vinegar. Gently mix. Switch off the flame.
- Serve corn fried rice garnished with the remaining 1 tablespoon spring onion greens with a side veggie gravy dish like veg manchurian or veg balls in hot garlic sauce or chilly mushroom.
- You can also pack it for lunch box.
Notes
- The recipe also can be halved or doubled.
- You can also use 1 to 1.25 cups of tinned corn kernels.
- You can use any variety of capsicum (bell pepper) – green, yellow or red.
- The addition of soy sauce is optional.
- You can use freshly cooked rice or can also use leftover rice. I generally prefer to make the dish with freshly cooked rice.
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This will be perfect for tonight’s dinner, thanks!
welcome and thankyou kevin 🙂
Yummy and delicious.
thanks priya.
looks yummy.. and simple.
thankyou akriti 🙂
Nice recipe! Can u share the brand of the soy sauce you use?
linnet, its a thai brand – thats asia. apart from being gluten free, it has no msg, no preservatives and no artificial flavors and colors. i purchased locally from a store here. but i searched on google and here i got this amazon link – http://www.amazon.in/Thats-Asia-Gluten-Sauce-300ml/dp/B01G5LMLCC