Sweet Corn Fried Rice :

If I have to prepare a lunchbox recipe within just 20 minutes, I always go for Fried Rice. A simple raita or tomato sauce would go well with that rice. So you don’t have to spend much time on thinking about side dishes. Also when the rice is cooking you could cut the vegetables finely. Once the rice is done, all you need to do is heat up the wok, add the veggies, saute it and finally add rice,sauces. It is as simple as that. But balancing the flavors, getting the right texture of rice is really really important for the perfect restaurant style fried rice.

Soy Sauce, Garlic, Black Pepper powder – according to me these three ingredients play a vital role in enhancing the flavor of fried rice. This sweet corn fried rice is my favorite version. The husband is not a big fan of sweetcorn. So I usually make a separate version for him with just veggies/mushrooms.

Tips to cook rice :

– If you are using Basmati Rice the ratio of rice and water is 1 : 2. For one cup of rice, you need 2 cups of water
– If you are using Par-Boiled or Boiled Rice, the ratio is 1 : 3. For one cup of rice, you need 3 cups of water
– Let the rice cool down completely. If you don’t have time, then place the cooked rice in freezer section for 5 minutes
– Always use a fork to mix rice with vegetables in the wok
– Don’t add more water while cooking the vegetables. Just sprinkle water

Print Recipe

Sweet Corn Fried Rice :

Course

lunch

Cuisine

indochinese

Prep Time

5 minutes

Cook Time

15 minutes

Servings

cups

Ingredients

• 2 cups white rice / brown rice cooked
• 1 cup Sweet Corn Frozen
• 1 Onion
• 1 Carrot
• 1 Capsicum
• 8 cloves Garlic
• 1 tbsp chopped Ginger Finely
• 1 tbsp Spring Onions Chopped
• 1 tbsp Soy Sauce
• 1/2 tbsp Black Pepper Powder
• 1/2 teaspoon Salt
• 1/2 tbsp Oil

Course lunch Cuisine indochinese Prep Time 5 minutes Cook Time 15 minutes Servings cups Ingredients 2 cups white rice / brown rice cooked 1 cup Sweet Corn Frozen 1 Onion 1 Carrot 1 Capsicum 8 cloves Garlic 1 tbsp chopped Ginger Finely 1 tbsp Spring Onions Chopped 1 tbsp Soy Sauce 1/2 tbsp Black Pepper Powder 1/2 teaspoon Salt 1/2 tbsp Oil

Instructions

1. Pressure cook rice and let it cool down
2. Finely chop onion,carrots,capsicum
3. Heat oil in a non-stick pan or wok and add onions
4. Saute for a minute and then add chopped ginger,garlic
5. Once the onions become translucent, add the veggies
6. Saute it for 2-3 minutes and then add salt, pepper powder
7. Sprinkle little water and wait until the veggies are half cooked. This will approximately take 5 minutes
8. Add frozen sweet corn and using a spatula mix it will
9. Once the vegetable spice mix is ready add the cooked white rice/brown rice
10. If you are using a wok toss it nicely in a way that rice is completely mixed with veggies
11. At last add tablespoon of Soy Sauce, adjust salt and spice
12. Keep the flame low and let the rice be cooked for 5-6 minutes
13. Remove from flame and garnish it with spring onions
14. I prepared a simple carrot raita as side dish (Just grate carrots & add yogurt,salt in it)