Corn Fried Rice
The Corn Fried Rice in Chinese fashion offers a comforting meal consisting of sweet corn, rice, spring onions, capsicum, flavorful herbs, and an array of spices. This recipe is suitable for vegans and is also free from gluten.
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 20 to 30 minutes.
- ¼ teaspoon salt
- ½ teaspoon oil – optional
- 3 cups water for cooking rice
Other Ingredients
- 1 corn cob medium to large – 300 grams or 1 to 1.25 cups steamed corn kernels
- ½ cup chopped spring onion whites or 3 small spring onions (scallions)
- 1 to 2 teaspoons chopped celery – optional
- ¼ cup finely chopped capsicum or 1 small capsicum(bell pepper) – can use red, green or yellow bell pepper
- 1 teaspoon crushed black pepper or ground 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 soy sauce naturally fermented and gluten-free, optional
- 3 tablespoons spring onions greens (scallion 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 20 to 30 mins. After 20 to 30 mins drain the water from rice and set the soaked rice grains aside.
- In a pot, add 3 cups of water with ¼ teaspoon salt and ½ teaspoon oil. Adding oil is optional. Bring the water to a boil
- Add the soaked rice to the hot water.
- Gently shake the pan or stir the rice grains with a fork.
- On a medium to high heat 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 gently 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 the corn cob in a steamer or a stovetop pressure cooker or Instant Pot.If pressure cooking, then pressure cook in a 3 litre stovetop pressure cooker for 2 to 3 whistles with 1.5 cups water.
- When the pressure falls naturally in the cooker, then only open the lid. Remove the cooked corn cob gently with a pair of tongs and set aside on a plate to cool.
- When the corn cob becomes warm or cools at room temperature, carefully slice 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.Choose to stir fry all the ingredients on medium to medium-high heat depending on the heaviness and type of wok or pan you use.
- Keep the heat to medium and then add the chopped spring onion whites.
- You can also add some spring onion greens together with the whites. But make sure it is ½ cup in total.
- Stir fry for a minute.
- Then add the chopped capsicum. Stir fry for a minute.
- Now add chopped celery. This is optional. Skip if you do not have celery. Stir and mix.
- Now add the corn kernels. Stir fry for a minute or two.
- Add fermented soy sauce. I used a gluten-free soy sauce. If using any other soy sauce, then add as per taste.You can omit soy sauce if you prefer.
- Add the crushed black pepper or pepper powder. Give a good mix.
- Now add the cooked rice in two portions. After adding one portion, lightly stir and mix.
- Then add the second portion 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 and switch off the heat.
- Serve Corn Fried Rice garnished with the remaining 1 tablespoon spring onion greens with a side veggie saucy dish like veg manchurian or veg balls in hot garlic sauce or chilly mushroom.
- You can also pack it for lunch box.
Nutrition
Calories: 290kcalCarbohydrates: 62gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 748mgPotassium: 268mgFiber: 3gSugar: 3gVitamin A: 339IUVitamin C: 16mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!