Delicious Indo-Chinese Corn Fried RiceVeg
Enjoy this simple and delicious Corn Fried Rice, a perfect Indo-Chinese inspired dish that’s quick to prepare. Featuring fluffy basmati rice tossed with sweet corn kernels, vibrant capsicum, and savory soy sauce, this recipe is ideal for a flavorful lunch or a hassle-free dinner. It's balanced, aromatic, and can easily be customized with your favorite vegetables or spicy kicks. Serve hot as a standalone meal or paired with your favorite Manchurian starter.
Ingredients
1 cup Basmati Rice
1 bowl Corn Kernel
3 tbsp Oil
1 tbsp Garlic
1 no. Onion
2 nos. Green Chilli
1 cup Green Capsicum
1 cup Red Capsicum
1 tsp Salt
1 tsp Pepper
2 tsp Soy Sauce
2 tsp Vinegar
as needed Spring Onion - whites and greens (finely chopped)
Instructions
1
Soak the basmati rice for 30 minutes. In a pot, boil water with a teaspoon of salt and a teaspoon of oil. Add the soaked rice and cook until it is fully done. Strain the water and allow the rice to cool completely.
2
Add three tablespoons of oil to a wide wok or kadai and heat it over a high flame.
3
Add chopped garlic, finely chopped onion, and diagonally sliced green chillies to the hot oil. Sauté them briefly.
4
Add the chopped green capsicum and red bell pepper (red capsicum) to the wok. Continue to stir-fry on high heat.
5
Add the cooked corn kernels to the vegetable mixture and toss to combine.
6
Stir in the salt, pepper, soy sauce, and vinegar. Mix well to ensure everything is evenly coated.
7
Gently add the cooked and chilled long-grain rice to the wok. Mix everything together carefully to avoid breaking the rice grains.
8
Finally, add the chopped spring onion whites and greens. Give it a final toss and serve hot, ideally paired with your favorite Indo-Chinese starter.
