Baby Corn Fried Rice Recipe
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.
Servings2
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.
Nutrition Facts
Baby Corn Fried Rice Recipe
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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