Got fresh corn on cobs at home and want to create a rice-corn combination? This Corn Fried Rice is your best bet as well as the answer. Make a vegan and gluten-free dish with rice, sweet corn, capsicum, spring onions, herbs, and spices, and enjoy it with you. This is a comforting and easy preparation, yet high on flavors.
About Corn Fried Rice
There’s no doubt of the fact that there are numerous ways you can bring together rice and corn, and create deliciousness out of it. This Corn Fried Rice is how I make it often at home.
This recipe is a simple and flavourful Chinese variation with capsicum, spring onions, some cracked pepper, and soy sauce. The soy does enhance the umaminess of this dish, but it is still optional. You can give it a miss too.
You can modify this recipe as per your spice and taste preferences. So, you can add the fiery Schezwan sauce or tomato ketchup or perk it up with some of your favorite herbs. For me, I’ve kept it basic with some celery, soy sauce as well as vinegar.
I’ll suggest you keep it this way, in order to get a complete flavor of the corn. However, what’s more, is that you can also add some garlic and mushrooms, to make it a fuller and more umami-laden rice preparation. Burnt garlic will also taste good in this combination set.
More On My Recipe
It is one of our chosen rice-based dishes, in which both the Indian corn or American corn varieties can be used. It tastes simply amazing with any of these. Also, I make it a point to cook fresh rice for any fried rice recipe. You can use your leftover rice too.
This Corn Fried Rice makes for a sumptuous and satisfying lunch or dinner, where you can make a larger batch by easily doubling the quantities. Halve for making a smaller batch. A similar fried rice variation is this Schezwan Fried Rice which can also be done with the addition of corn.
How to make Corn Fried Rice
1. Rinse 1 heaped cup basmati or any long-grained rice very well till the water runs clear of starch.
Soak rice in 1 cup of water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water and keep the rice aside.
2. 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.
3. Add the soaked rice to the hot water.
4. Gently shake the pan carefully or stir the rice grains with a fork.
5. On medium to high heat, cook the rice without the lid.
6. Cook till the rice grains become al dente or just about cooked.
7. Remove the pot from the heat 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 fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.
8. When the rice is soaking, steam or pressure cook 1 medium to large corn on the cob. You can steam 1 medium to large sweet corn cob in a steamer, pressure cooker or in an Instant pot.
If pressure cooking, then pressure cook in a 3-litre stovetop pressure cooker for 2 to 3 whistles in 1.5 cups of water.
Let the pressure drop naturally in the cooker and then only open the lid. Carefully remove the corn cob with a pair of tongs and set it aside on a plate to cool.
You can also use 1 to 1.25 cups of canned corn kernels instead of fresh corn cob.
9. When the corn on cob becomes warm or cools down, slice off the corn kernels from the cob.
Be careful while slicing the kernels. You will need about 1 to 1.25 cups corn kernels. Keep the corn kernels aside.
Make Corn Fried Rice
10. Heat 2 tablespoons sesame oil or toasted sesame oil in a wok or kadai. Keep the heat to medium and then add ½ cup chopped spring onion whites.
You can also add some spring onion greens along with the whites. But make sure it is ½ cup overall.
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.
11. Stir fry for a minute on medium heat.
12. Then, add ¼ cup chopped capsicum. I have used green bell pepper. You can use yellow or red bell pepper.
13. Stir fry for a minute.
14. Now, add 1 to 2 teaspoons chopped celery. This is optional. Skip, if you do not have celery. Stir to mix.
15. Now, add the corn kernels.
16. Stir fry for a minute or two.
17. Add 1 tablespoon of fermented and naturally brewed soy sauce. I have used a gluten-free soy sauce. If using any other soy sauce, then add as per taste.
Opt not to add soy sauce if you do not prefer it.
18. Add 1 teaspoon crushed black pepper or pepper powder. You can add pepper powder less or more as per your taste preferences.
19. Give a good mix.
20. Now, add the cooked rice in parts.
21. After adding one part. Lightly stir and mix.
22. Then, add another part of rice. Also season with salt. Add less salt as soy sauce already has salt.
23. Mix well.
24. Add 2 tablespoons chopped spring onion greens.
25. Add ½ to 1 teaspoon rice vinegar or sweet rice wine (mirin) and mix gently.
If you do not have these, then you can use regular white vinegar. You can also skip adding vinegar.
26. Serve Corn Fried Rice hot or warm garnished with the remaining 1 tablespoon spring onion greens.
You can enjoy the Corn Fried Rice as is without any sides or pair them with some saucy and spicy Chinese dishes.
Corn Fried Rice can be packed as lunch in your tiffin box as well.
- I prefer using freshly cooked rice, you can make it with leftover rice. If you are cooking the rice, the addition of oil is optional there.
- While straining the cooked rice, you may rinse the rice gently with water. This will stop the carry-over cooking and avoid the rice grains from sticking to each other.
- To steam the corn on cobs, use either of these: pressure cooker, steamer, or Instant Pot.
- In place of fresh corn, 1 to 1.25 cups of tinned/canned corn kernels can be used in this recipe. But the flavors with fresh corn really make a difference.
- You can use only capsicum or pair it with other varieties like red and yellow too. Other additions can be garlic and white button mushrooms.
- Pepper powder can be adjusted according to your taste likings.
- Soy sauce and celery are completely optional. If you don’t have these at home proceed without them. Also, I have added a gluten-free soy sauce, you can use any.
- You can add or skip vinegar completely. If adding and you don’t have rice vinegar or sweet rice wine (mirin), you a regular white vinegar.
Corn Fried Rice
This Chinese-style Corn Fried Rice is a comforting dish made with sweet corn, rice, spring onions, capsicum, herbs and spices. The recipe is vegan and gluten-free.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
for cooking 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 the 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 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 the 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 it aside. Cover the rice and keep aside till the rice cools completely.
When the rice is soaking, steam or pressure cook 1 medium to a 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-liter 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 it 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 tablespoons of 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 tablespoons 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 the lunch box.
- You can also use 1 to 1.25 cups of canned or tinned corn kernels.
- You can use any variety of capsicum (bell pepper) – green, yellow, or red.
- The addition of soy sauce and rice vinegar is optional.
- You can use freshly cooked rice (that has been cooled) or can also use leftover rice. I generally prefer to make the dish with freshly cooked rice.
- The recipe also can be halved or doubled.
Corn Fried Rice
Amount Per Serving
Calories 290 Calories from Fat 18
% Daily Value*
Saturated Fat 0.3g2%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Vitamin A 339IU7%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.2mg10%
Vitamin C 16mg19%
Vitamin E 1mg7%
Vitamin K 50µg48%
Vitamin B9 (Folate) 35µg9%
* Percent Daily Values are based on a 2000-calorie diet.