Baby corn fried rice recipe | Easy lunch box recipes
Baby corn fried rice is an easy to make indo chinese fusion rice with very few ingredients. Great way to use left over rice!
Servings: 3
Calories: 242kcal
Ingredients
- 1 1/4 raw rice OR 1 1/2 cup cooked rice
- 6-7 baby corns
- 1/2 green bell pepper
- 3 tablespoons finely chopped spring onion whites
- 1 small onion sliced thin
- 1 green chilli slit
- 1/2 tablespoon crushed ginger-garlic
- 1/2 teaspoon pepper powder
- 2 teaspoon soy sauce
- 2 teaspoon chilli sauce
- Spring onion greens for garnish
- Salt
- 3 teaspoons sesame oil
Instructions
- Pressure cook the rice and cool thoroughly OR you can use 1 1/2 cups of left over rice
- Finely chop the baby corn,spring onion whites,greens,bell pepper and sit the green chillies.
- Heat 2-3 teaspoons sesame oil in a wok/kadai and saute the crushed ginger-garlic and green chillies.
- Add the chopped spring onion whites,onion slices and saute for 2-3 minutes in high flame.
- Add the chopped bell peppers,baby corns and mix well. Add pepper powder,salt and saute in high flame for 3 minutes.
- Add soy sauce,chilli sauce and mix well. Saute for 3 more minutes.
- Add the cooked rice,mix gently and garnish with spring onion greens. Serve baby corn fried rice hot.
Notes
1. You can add finely chopped celery along with onions.
2. Make sure the rice is cooled before mixing.
3. You can add 2 teaspoons vinegar along with sauces.
2. Make sure the rice is cooled before mixing.
3. You can add 2 teaspoons vinegar along with sauces.
Nutrition
Calories: 242kcal