corn fried rice recipe with step by step pics. homely, easy and delicious fried rice made with sweet corn, spring onions, capsicum and herbs+spices.

there are many ways a sweet corn fried rice can be made. i make this simple chinese version flavored with some green bell pepper, bit of black pepper and soy sauce. addition of soy sauce is optional. i prefer to add as we like the umami taste it gives in the rice.

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.

i always cook rice fresh when making any fried rice recipe. though you can use leftover rice. the recipe also can be halved or doubled. you can also check this sweet corn schezwan fried rice recipe.

serve this sweet corn fried 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 tiffin box lunch.

if you are looking for more fried rice recipes then do check:

• schezwan fried rice
• paneer fried rice
• mushroom fried rice
• veg fried rice recipe.

corn fried rice recipe below:

5 from 2 votes

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corn fried rice recipe

sweet corn fried rice recipe - homely, easy and delicious fried rice made with sweet corn, spring onions and herbs+spices.

course main course

cuisine world

prep time 30 minutes

cook time 15 minutes

total time 45 minutes

servings 3 to 4

author dassana

ingredients (1 cup = 250 ml)

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 for corn fried rice

• 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 (shimla mirch) 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

how to make corn fried rice recipe

preparing rice

1. rinse rice very well till the water runs clear of starch. 

2. soak rice in 1 cup water for 30 mins. after 30 mins drain the rice and keep aside.

3. 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
4. add the soaked and drained rice to the hot water.
5. gently shake the pan or stir the rice grains with a fork.
6. on a medium to high flame cook the rice without the lid.
7. cook till the rice grains become al dente or just cooked.

8. 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. 

9. 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

1. when the rice is soaking, steam or pressure cook 1 medium to large corn cob. 

2. 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.

3. when the corn cob becomes warm or cools down, slice off the corn kernels from the cob. 

4. 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

1. heat 2 tablespoon sesame oil or toasted sesame oil in a wok or kadai.

2. keep the flame to medium and then add 1/2 cup chopped spring onion whites. 

3. you can also add some spring onion greens along with the whites. but make sure it is 1/2 cup overall.

4. stir fry for a minute.
5. then add the 1/4 cup chopped capsicum. i have used green bell pepper. you can use yellow or red bell pepper. stir fry for a minute.
6. now add 1 to 2 teaspoon chopped celery. this is optional. skip if you do not have celery. stir.
7. now add the corn kernels. stir fry for a minute or two.
8. add 1 tablespoon fermented soy sauce. i used a gluten free soy sauce. if using any other soy sauce, then add as per taste.
9. add 1 teaspoon crushed black pepper or pepper powder. give a good mix.
10. now add the rice in parts. after adding one part. lightly stir and mix.
11. then add another part of rice. also season with salt. mix well.
12. add 2 tablespoon of chopped spring onion greens.

13. add 1/2 to 1 teaspoon of rice vinegar or sweet rice wine (mirin). if you do not have these, then you can use regular white vinegar.

14. you can also skip adding vinegar. gently mix. switch off the flame.

15. 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.

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how to make corn fried rice recipe.

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 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.

8. 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. you can also use 1 to 1.25 cups 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.

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.

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 tablespoon 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.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.