Baby Corn Fried Rice Recipe

Baby Corn Fried Rice is a tasty, crunchy rice meal made by sautéing cooked rice with tempered baby corn, veggies, spices and sauces.  Baby Corn Fried Rice makes weekend lunch special and quiet simple to make one pot meal. Baby Corn Fried Rice is a healthy way of making kids eat veggies!

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 flavours.Even without sauces this fried rice tastes great!

Sidedish Recipes which pairs well with fried rice :

• Gobi Manchurian
• Baby Corn Manchurian, Baby Corn Manchurin Gravy
• Chilli Paneer
• Veg Balls Manchurian
• Mushroom Manchurian

Check out mushroom fried rice, egg fried rice and veg fried rice recipes for more variations.
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Baby Corn Fried Rice

Baby Corn Fried Rice is a tasty, crunchy rice meal made by sautéing cooked rice with tempered baby corn, veggies, spices and sauces.  Baby Corn Fried Rice makes weekend lunch special and quiet simple to make one pot meal. Baby Corn Fried Rice is a healthy way of making kids eat veggies!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup basmati rice
• 1 and 1/2 cups water
• 8 nos baby corn
• 1/4 cup carrot chopped lengthwise
• 1 tbsp garlic finely chopped
• 1 tsp spring onions white part finely chopped
• 1 tbsp spring onions green part finely chopped
• 1/3 cup capsicum chopped lengthwise - I used colored ones
• 1/8 tsp soya sauce
• 1 tsp pepper powder freshly cracked
• 1 tbsp + 1 tsp olive oil
• 1/2 tsp 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 5mins. 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 tsp 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 2mins.
• 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

• You can also add 2 tbsp onion while sauteing the veggies.
• Use freshly ground pepper for a great flavour.
• Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
• I soaked basmati rice for 30 mins then pressure cooked for 1:1.5 ratio (rice : water) for 3 whistles in medium low flame. It depends on your cooker and basmati rice variety too.
• Make sure to fluff the rice and spread it with little olive oil to make the grains separate. Allow it to rest at least for 15mins.

Nutrition Facts

Baby Corn Fried Rice

Amount Per Serving (125 g)

Calories 434 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Sodium 48mg2%

Potassium 267mg8%

Carbohydrates 81g27%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 3917IU78%

Vitamin C 36mg44%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Baby Corn Fried Rice

1. Boil water with a tiny pinch of turmeric powder and salt.Add baby corn and parboil it.Just cook for 5mins.Drain, trim both the edges and slit it into 2 vertically.
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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.
   Pin
3. Soak basmati rice for 30mins 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 tsp of oil and let it cool down.Chop the veggies and get ready with it.Pin
4. In a pan heat oil – add garlic, and spring onions white part – saute for a minute till it turns slightly browned.Then Then add carrot saute for 2mins.Then add baby corn,capsicum and saute for a minutePin
5. Add soya sauce,required salt and pepper powder.Saute the veggies in high flame.
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6. Add spring onion green and give a quick stir.Add cooked rice, a pinch of sugar and give a quick stir.Switch off.
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Serve hot with your choice of side dish or any manchurian.

Expert Tips

• You can also  add 2 tbsp onion while sauteing the veggies.
• Use freshly ground pepper for a great flavour.
• Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
• I soaked basmati rice for 30 mins then pressure cooked for 1:1.5 ratio(rice:water) for 3 whistles in medium low flame.It depends on your cooker and basmati rice variety too.
• Make sure to fluff the rice and spread it with little olive oil to make the grains separate.Allow it to rest atleast for 15mins.

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