Corn Fried Rice
Homely, easy and delicious corn fried rice made with sweet corn, rice, spring onions and herbs+spices.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 3 to 4
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
- 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
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.
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 1/4 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 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.
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.
- The recipe also can be halved or doubled.