Crisp at the edges and tender through the middle, Corn Fried Rice is a vegetarian Indian-Chinese main course made with sesame, garlic, and green chilies in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian-Chinese

Ingredients

  • 2 tablespoons sesame ((or olive oil))
  • 3 cloves garlic (minced)
  • 2 green chilies (slit lengthwise)
  • 1 medium onion (thinly sliced)
  • 1/4 cup white onions
  • 1 cup sweet corn (frozen or fresh, (or 1 medium corn cob))
  • 3/4-1 cup colored bell pepper (diced)
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar (optional, (or apple cider vinegar))
  • 3 cups cooked basmati rice ((or 1 cup uncooked basmati rice))
  • salt (to taste)
  • black pepper powder (to taste)

Garnish

  • 2-3 tablespoons green onions

Method

Prep:

  1. Cook the basmati or any kind of rice and allow it to cool completely. If you want you can keep the rice in the refrigerator to get extra firm.
  2. Also dice the colored bell pepper.

Stir Fry:

  1. Heat sesame oil (or olive oil) in a skillet or wok over medium-high heat. Add the minced garlic and saute for a few seconds or until aromatic. Then add onions and green chili and cook for about 2 minutes till the onions turn soft.
  2. Then add white spring onions and saute for a few seconds.
  3. Add sweet corn, bell peppers, and stir fry on high flame until the vegetables become tender and yet crunchy.
  4. Add the cooked basmati rice, soy sauce, vinegar, salt, and ground black pepper. Mix and stir fry for 2 minutes.
  5. Garnish with spring onions just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.