Baby Corn Fried Rice is a tasty and crunchy rice dish made with cooked basmati rice tossed together with baby corn, veggies, spices and sauces. It is a colorful dish with soft rice and crunchy vegetables, makes a simple one pot meal for lunch or dinner. I love making this dish for my family.
This fried rice is quite easy to prepare and feels special when served hot with some side dish. Baby corn blends well with carrot, capsicum and spring onions, giving a nice flavor and texture in every bite. It is also a good way to add veggies in kids meal, they usually like the crunch of baby corn.
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About Baby Corn Fried Rice
Baby Corn Fried Rice is a popular Indo Chinese style recipe that is made by stir frying rice with vegetables and sauces. The dish is not too spicy, it has a mild smoky flavor from the high flame cooking which makes it different from plain fried rice. This always disappears quick at home, especially when served hot straight from the pan.
This recipe has taste of the fried rice is a mix of sweetness from baby corn, crunch from veggies and savory flavor from soya sauce. The freshly ground pepper adds heat and balances all flavors of the dish. The grains of rice stay separate, light and fluffy which makes the dish more appealing.
You can make many variations with this fried rice. You can add beans, peas or even mushroom along with baby corn for extra taste. You can also use butter or sesame oil for a different flavor instead of olive oil. You can also add scrambled egg or paneer to make it more filling.
I usually make this on weekends when family asks for something little special but easy. It goes well with any manchurian dish or simple tomato sauce too.
Baby Corn Fried Rice is mittus favorite, she loves all fried rice recipes just like her dad. I usually make this baby corn fried rice for her lunchbox. When I pack fried rice for mittus lunchbox, I skip the sauces and make it simple more with Indian flavors. Even without sauces this fried rice tastes great!
Baby Corn Fried Rice Ingredients
- Basmati rice - I have used basmati rice because it gives nice long grains and soft fluffy texture when cooked. You can also make this with normal rice, but basmati always gives little more flavor and looks better in fried rice.
- Baby corn - This is the star here. It stays crunchy and has slight sweetness which go well with the rice. I have parboiled and then cut them into finger-size pieces so they mix easy with other veggies.
- Carrot - I like to add carrot for color and small touch of sweetness. You can slice them lengthwise so they match shape of baby corn, it makes dish look neat also.
- Garlic - I have used fresh chopped garlic. This gives strong base flavor and nice aroma when it hits the hot oil. It makes the rice taste more bold.
- Spring onion white - This part has mild onion taste and it helps balance the flavor of fried rice. I usually fry it with garlic in start.
- Spring onion green - I keep this for the end, it gives fresh flavor and bright green color on top. It makes the dish look more lively.
- Capsicum - I have used colored capsicum like red and yellow. It gives little sweet taste, nice crunch, and also make the rice look colorful.
- Soya sauce - This gives savory taste and light brown shade to the rice. You can add just small amount, not too much otherwise flavor become strong.
- Pepper powder - I always use freshly ground pepper, it gives gentle heat and makes rice taste more lively.
- Olive oil - I have used olive oil to keep the dish light. But you can also try butter for rich taste, or sesame oil if you like little smoky flavor.
- Sugar - Just one pinch. This is not for sweetness but to balance other flavors, it makes whole dish come together.
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Side dishes
How to make Baby Corn Fried Rice Step by Step
1.Boil water with a tiny pinch of turmeric powder and salt. Add baby corn and parboil it. Just cook for 5 minutes. Drain, trim both the edges and slit it into 2 vertically.
2.Further slit into 2, this is optional as my baby corns were fat I did this. Chop into small finger size pieces, collect in a bowl.
3.Soak basmati rice for 30 minutes then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups. Spread it and fluff it up with a fork add a teaspoon of oil and let it cool down. Chop the veggies and get ready with it.
4.In a pan heat oil - add garlic, and spring onions white part - sauté for a minute till it turns slightly browned. Then add carrot sauté for 2 minutes. Then add baby corn, capsicum and sauté for a minute.
5.Add soya sauce, required salt and pepper powder. Saute the veggies in high flame.
6.Add spring onion green and give a quick stir. Add cooked rice, a pinch of sugar and give a quick stir. Switch off.
Serve hot with your choice of side dish or any manchurian.
Expert Tips
- Rice texture - I have soaked and cooked basmati rice in 1:1.5 ratio, then spread with little oil. This keeps grains separate. You can also use leftover rice from fridge.
- Cooking on high flame - I usually sauté veggies in high flame, it gives nice smoky flavor and keeps crunch intact. Don't overcook.
- Pepper choice - Freshly ground pepper works best, it adds strong flavor compared to ready-made powder.
- Add-ons - You can add mushroom, beans, peas or even scrambled egg if you want more filling. I sometimes add paneer also.
- Serving - Serve the fried rice hot straight from pan, that is when it tastes best. Cold rice loses flavor.
Serving and Storage
Serve Baby Corn Fried Rice hot with any manchurian gravy, chilli paneer or even tomato ketchup. It tastes best when fresh and warm. Leftover can be kept in fridge for 1 day, reheat in pan with few drops of oil before serving. Avoid storing for long as rice texture will change.
FAQS
1.Can I make this with regular rice?
Yes you can, but basmati gives better texture and flavor.
2.Do I need to parboil baby corn?
Yes, parboiling makes it soft yet crunchy, otherwise it may stay hard.
3.Can I skip soya sauce?
Yes you can, fried rice still tastes good with just pepper and veggies.
4.How to make it more spicy?
Add more pepper or green chili sauce while stir frying.
5.Can I add more veggies?
Yes you can add beans, peas, mushroom or anything you like.
If you have any more questions about this Baby Corn Fried Rice do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Baby Corn Fried Rice? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Baby Corn Fried Rice Recipe
Ingredients
- 1 cup basmati rice
- 1 and ½ cups water
- 8 nos baby corn
- ¼ cup carrot chopped lengthwise
- 1 tablespoon garlic finely chopped
- 1 teaspoon spring onions white part finely chopped
- 1 tablespoon spring onions green part finely chopped
- ⅓ cup capsicum chopped lengthwise - I used colored ones
- ⅛ teaspoon soya sauce
- 1 teaspoon pepper powder freshly cracked
- 1 tablespoon + 1 teaspoon olive oil
- ½ teaspoon sugar
- salt to taste
Instructions
- Boil water with a tiny pinch of turmeric powder and salt.
- Add baby corn and parboil it. Just cook for 5 minutes. Drain, trim both the edges and slit it into two vertically.
- Further slit into two, this is optional as my baby corns were fat I did this. Chop into small finger size pieces, collect in a bowl.
- Soak basmati rice for 30mins and then pressure cook for 3 whistles in medium flame in the ratio 1 (rice) :1.5 (water) cups.
- Spread the rice and fluff it up with a fork add a teaspoon of oil and let it cool down.
- Chop the veggies and get ready with it.
- In a pan heat oil - add garlic, and spring onions white part - sauté for a minute till it turns slightly browned.
- Add carrot and sauté for 2 minutes.
- Then add baby corn, capsicum and sauté for a minute.
- Add soya sauce, required salt and pepper powder. Sauté the veggies in high flame.
- Add spring onion green and give a quick stir.
- Add cooked rice, a pinch of sugar and give a quick stir. Switch off.
- Serve Baby Corn Fried Rice hot with your choice of side dish or any Manchurian.
Notes
- Rice texture - I have soaked and cooked basmati rice in 1:1.5 ratio, then spread with little oil. This keeps grains separate. You can also use leftover rice from fridge.
- Cooking on high flame - I usually sauté veggies in high flame, it gives nice smoky flavor and keeps crunch intact. Don't overcook.
- Pepper choice - Freshly ground pepper works best, it adds strong flavor compared to ready-made powder.
- Add-ons - You can add mushroom, beans, peas or even scrambled egg if you want more filling. I sometimes add paneer also.
- Serving - Serve the fried rice hot straight from pan, that is when it tastes best. Cold rice loses flavor.
Torviewtoronto
flavourful rice dish looks fabulous
Chitra C
What is the side dish in ur pic. Looks tempting...
Vishista
Trued this recipe
Its very yummy and very easy to prepare
Thanks for the recipe