Corn Fried Rice - an easy and quick vegan dish that makes a perfect weeknight dinner. Flavour packed sweetcorn rice is made with a few ingredients that make it an ideal dish for kids. This is a gluten free and vegan rice recipe.
Leftover rice lying in the fridge has so many potential uses and there are so many excellent ways to turn it into an entirely new dish such as this fried rice, lemon rice, instant puliyogare, coconut rice, carrot rice and jeera rice. Fried rice is a great option for family gatherings, potlucks or any parties.
Fried rice tastes equally good with freshly made rice as well. The cooking process remains the same but you need to use freshly cooked rice. Serve corn fried rice with honey garlic cauliflower, gobi manchurian, orange cauliflower or any Indo-Chinese starter.
Sweet corn rice made with freshly prepared rice can be packed for lunch boxes too. This is a great way to make kids eat vegetables without any fuss since this is mildly spiced.
Corn Fried Rice Recipe Variations
To make this recipe simple, you could use just sweet corn kernels and skip the rest of the vegetables - carrots, bell pepper, cabbage and onion. This cuts down the extra work to chop the vegetables and saves you time.
Mixed bell peppers and beans make a great addition and make it a vegetable fried rice.
You could substitute fresh corn with frozen or tinned sweetcorn. If you are using frozen corn just thaw and drain well before using, it is not necessary to boil them.
I have used frozen corn but tinned or fresh corn could be used.
Sesame oil could be used instead of olive oil to get an earthy and nutty taste and flavour.
Crushed black pepper could be used instead of pepper powder.
Vegetables: Sweetcorn kernels, onion, cabbage, carrot, green bell pepper and spring onions.
Liquids: Oil, vinegar and soy sauce,
Spices: White pepper powder, black pepper powder and salt.
Rice: I've used leftover cooked sona masoori rice, you could use basmati rice, long grain or any variety of rice.
How to make corn fried rice?
Heat 4 tablespoon oil in a pan on medium-high heat.
Add chopped onions and cabbage and stir for a minute or until the cabbage is half done.
Now add chopped carrot, pepper and stir fry for a minute or until vegetables are half done.
Reduce the heat, add cooked rice, boiled sweet corn kernels, salt, white pepper powder, black pepper powder and mix well carefully. Make sure not to break the rice grains. Cook for 2-3 minutes or until rice is hot.
Finally add vinegar, soya sauce, spring onion and mix well.
Serve piping hot mildly spiced sweet corn fried rice with any Indo-Chinese starters.
If you use freshly cooked rice then allow the rice to cool down to room temperature before using it.
Make sure not to break the rice grains while mixing fried rice.
Do not cook vegetables until they are soft, fried rice tastes best when vegetables are just 50 - 60% cooked.
Do not store the rice made with leftover rice I would rather suggest finishing it off the same day.
If you prepare this easy and quick vegetable rice with freshly cooked rice then you can store it in the fridge in an airtight container for up to 2 days. Reheat the rice in the microwave until piping hot and serve. Allow the rice to cool completely before transferring it to the container.
More Rice Recipes
Masala Rice: An easy and quick one-pot dish that comes together in less than 30 minutes.
Peas Pulao: Delicious and aromatic one-pot rice dish flavoured with peas and spices.
Mint Rice: An aromatic and delicious one-pot vegan rice flavoured with fresh mint and spices.
Jeera Rice: Cumin-flavoured aromatic rice dish made with whole cumin seeds, fragrant spices and basmati rice.
Instant Pot Vegetable Pulao: Delightful gluten-free and vegan one-pot rice recipe prepared with assorted vegetables, spices, herbs and rice.
📖 Recipe Card
Corn Fried Rice
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 4 Tablespoon Oil
- 3 Cups Rice cooked
- 1 Cup Sweetcorn Kernels boiled
- ¼ Cup Onion finely chopped
- ¼ Cup Cabbage finely chopped
- ⅓ Cup Carrot finely chopped
- ½ cup Green Pepper finely chopped
- ¼ cup Spring Onion chopped
- Salt as required
- 1 tablespoon Vinegar
- 1 teaspoon Soy Sauce
- 1 teaspoon Black Pepper Powder
- ½ teaspoon White Pepper Powder
- Heat 4 tablespoon oil in a pan on medium-high flame.4 Tablespoon Oil
- Add chopped onions and cabbage, saute for a minute or until cabbage is half done.¼ Cup Onion, ¼ Cup Cabbage
- Now add chopped carrot, pepper, saute for a minute or until vegetables are half done.⅓ Cup Carrot, ½ cup Green Pepper
- Reduce the flame, add cooked rice, boiled sweet corn kernels, salt, white pepper powder, black pepper powder and mix well carefully. Make sure not to break the rice grains. Cook for 2-3 minutes or until rice is hot.3 Cups Rice, 1 Cup Sweetcorn Kernels, Salt, ½ teaspoon White Pepper Powder, 1 teaspoon Black Pepper Powder
- Finally add vinegar, soya sauce, spring onion and mix well.1 tablespoon Vinegar, 1 teaspoon Soy Sauce, ¼ cup Spring Onion
- Serve piping hot mildly spiced Corn Fried Rice with any Indo-Chinese starters
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