Sweet Corn Fried Rice with Leftover Rice
Looking for an easy and quick meal fix? Try this sweet corn fried rice with leftover rice. It gets ready in 15 minutes and is a perfect dish to pack in a lunchbox or for a midweek meal.
Servings: 3 portions
Calories: 370kcal
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 tablespoons oil
- 1 medium (or) 85 gms onion peel and chop finely
- 2 cloves garlic peel and mince/chop finely
- 1 cup (or) 160 gms boiled sweet corn kernels
- 2 green chillies slit
- 1 tablespoon vinegar
- 1.5 tablespoon soy sauce
- salt as required
- 1 teaspoon pepper adjust to suit your taste
- 3 cups (or) 470 gms cooked basmati rice
- ⅓ cup (or) 5 bulbs spring onion chop finely
Instructions
- Heat 2 tablespoons oil in a pan over medium-high heat.2 tablespoons oil
- Once oil is hot, saute 1 medium (or) 85 gms onion and 2 cloves garlic for 2-3 minutes until onion turns soft and translucent.2 cloves garlic, 1 medium (or) 85 gms onion
- Now add 2 green chillies and saute for a minute.2 green chillies
- Add 1 cup (or) 160 gms boiled sweet corn kernels and stir until everything is well combined. Cook for 1-2 minutes.1 cup (or) 160 gms boiled sweet corn kernels
- Add 1.5 tablespoon soy sauce, 1 tablespoon vinegar, salt and 1 teaspoon pepper and stir well.1 tablespoon vinegar, 1.5 tablespoon soy sauce, salt, 1 teaspoon pepper
- Finally, add 3 cups (or) 470 gms cooked basmati rice, ⅓ cup (or) 5 bulbs spring onion and toss everything until rice is evenly coated.3 cups (or) 470 gms cooked basmati rice, ⅓ cup (or) 5 bulbs spring onion
- Serve sweet corn fried rice with any Indo-Chinese starters.
Notes
Fresh Rice: If using freshly cooked rice, spread it on a plate or a tray and allow it to cool for 15 minutes. Piping hot rice leads to mushiness while mixing.
Toss: Make sure to toss gently so as not to break the rice grains.
Leftover Rice: Break the clumps of rice with your hands or a spoon before adding to the pan.
Corn: I used leftover boiled corn in this recipe. You can use frozen or canned corn to speed up the process and save time instead of fresh corn.
Warm Rice: If you use leftover rice from the fridge, slightly warm it in the microwave before using it in the recipe.
Nutrition
Calories: 370kcal | Carbohydrates: 62g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 614mg | Potassium: 254mg | Fiber: 4g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
