Baby Corn Fried Rice Recipe

Cooking Directions

• STEP 1.Cook the rice according to package instructions and set aside.
• STEP 2.Heat oil in a wok or large skillet over medium heat.
• STEP 3.Add chopped garlic and sauté for a minute until fragrant.
• STEP 4.Add sliced onions, bell peppers, and baby corn. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
• STEP 5.Push the vegetables to one side of the wok and crack open an egg into the empty space. Scramble the egg and mix it with the vegetables.
• STEP 6.Add cooked rice to the wok and mix well with the vegetables and egg.
• STEP 7.Season with soy sauce, vinegar, salt, and pepper. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
• STEP 8.Garnish with chopped spring onions and serve hot.
• STEP 9.Cooking Tips: You can add other vegetables like carrots, peas, or mushrooms for added flavor and nutrition. Make sure to use cold cooked rice for the best texture and avoid using freshly cooked hot rice as it can turn mushy.
• STEP 10.Storage and Serving: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before serving. Serve the fried rice as a main dish or as a side with your favorite Indo-Chinese dishes like Manchurian or Chili Paneer.

Cooking Tips

• You can add other vegetables like carrots, peas, or mushrooms for added flavor and nutrition.
• Make sure to use cold cooked rice for the best texture and avoid using freshly cooked hot rice as it can turn mushy.

Storage and Serving

• Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a microwave or on the stovetop before serving.
• Serve the fried rice as a main dish or as a side with your favorite Indo-Chinese dishes like Manchurian or Chili Paneer.