Baby Corn Fried Rice Recipe
Baby corn fried rice recipe with photos and video. I am sharing a very easy(as usual), tasty and flavourful Indo-Chinese fried rice recipe made with my favourite baby corn and other veggies like peppers, beans, carrots and spring onions.
Sometimes, I head to the fridge and take out everything I have; rustle up a recipe on the spur of the moment. Do you do such things?
I love to chop veggies for Chinese dishes-they are cubed or slit long and they are oh so very colourful.
Baby Corn Is a Favourite
Baby corn is a favourite in any form; crispy, sautéed, fried, chilli but the fried rice was an exception so went ahead to rectify that. I love Chindian recipes as they are cooked al dente or till they still have a crunch in them. I am not too fond of soggy foods. Baby corn is like a mushroom; doesn’t have any taste of its own. It absorbs the flavours of the other ingredients like sauces and spices; perfect as it blends well with carrots, peppers, cabbage et al and cooks easily.
To make baby corn fried rice, you can use regular rice, preferably cold rice. If it is leftover then its best. As the kiddos and my DIL love everything sweet. I made some pineapple cucumber raita to serve with the Baby Corn Fried Rice Recipe.
Do check out other rice recipes like this Pineapple Chicken fried Rice, Spicy Noodles and Fried Rice Bowl, Mushroom Garlic Fried Rice, Oven Baked Chicken Rice, Chicken Omurice or this awesome Mexican Chicken and Rice
2 cups cooked rice
250gms baby corn sliced diagonally
½ capsicum cubed
1 red capsicum sliced
Chilli sauce optional
4 French beans sliced diagonally
3 tbsp. finely chopped spring onion whites
1 medium onion sliced
½ tbsp. crushed ginger-garlic
1 yellow capsicum sliced
½ tsp pepper powder
2 tsp ketchup
1 tsp soy sauce
2 carrots chopped into roundels
Spring onion greens for garnish
1 tbsp Vinegar
Salt to taste
3 teaspoons Oil
Precook the rice and cool thoroughly or better still, use leftover rice
Firstly, chop the baby corn, spring onion whites, greens, capsicum, beans, bell peppers and carrots.
Next, heat the oil and sauté the crushed ginger-garlic until the rawness disappears.
Now add the chopped onion and sauté till pink.
Subsequently, add the baby corn and the rest of the vegetables.
Add pepper powder, salt and sauté on high flame
Add soy sauce, ketchup and mix well. Sauté for 3 more minutes.
Add the cooked rice, mix gently; preferably with a wooden spatula.
Finally, garnish with spring onion whites, greens and coriander leaves.