Corn Fried Rice
Corn Fried Rice Recipe is simple and easy to prepare dish. This fried rice is loaded with vegetables and vitamins. Sweetcorn lends the unique sweet aroma to this recipe.
1 cup = 250ml ; 1 tbsp = 15ml
- 4 tbsp Oil
- 3 cups Rice cooked
- 1 cup Sweetcorn Kernels boiled
- 1/4 cup Onion finely chopped
- 1/4 cup Cabbage finely chopped
- 1/3 cup Carrot finely chopped
- 1/2 cup Green Pepper finely chopped
- 1/4 cup Spring Onion chopped
- Salt as required
- 1 tbsp Vinegar
- 1 tsp Soy Sauce
- 1 tsp Black Pepper Powder
- 1/2 tsp White Pepper Powder
Heat 4 tbsp oil in a pan on medium-high flame.
Add chopped onions and cabbage, saute for a minute or until cabbage is half done.
Now add chopped carrot, pepper, saute for a minute or until vegetables are half done.
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.
Finally add vinegar, soya sauce, spring onion and mix well.
Serve piping hot mildly spiced Corn Fried Rice with any Indo-Chinese starters
Allow cooked rice to cool down to room temperature before using in this recipe.
Make sure not to break the rice grains while mixing.
Do not cook vegetables until they are soft, fried rice tastes best when vegetables are just 50 - 60% cooked.