Baby Corn Fried Rice Recipe

Baby corn fried rice a quick one pot dish best to pack for lunchbox.

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Baby Corn Fried Rice Recipe

Baby corn fried rice a quick one pot dish best to pack for lunchbox.

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 2 vertically.
• 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.
• 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.
• 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 minute.
• Add soya sauce,required salt and pepper powder.Saute 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 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 atleast for 15mins.

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Method:

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.
   
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 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.
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 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.

My 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 atleast for 15mins.