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corn fried rice served in a white bowl.

Corn fried rice

Corn fried rice- a quick and easy Asian-style fried rice loaded with sweet corn kernels and baby corn. Made with a handful of ingredients, this dish gets ready in just 20 minutes.
Course Main Course
Cuisine Asian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 295kcal


  • Cooking pan/ wok


  • 3 cups cooked and chilled rice
  • 2 cups sweet corn kernels fresh/ frozen/ canned all are fine
  • 9-10 baby corns-sliced around 100 grams
  • 1 red onion finely chopped
  • 4-5 garlic cloves finely chopped
  • 4-5 stalks scallion/ spring onion-finely chopped keep white and green part separated
  • ½ teaspoon garlic powder adjust to taste
  • Ground black pepper to taste
  • Salt to taste
  • 1 tablespoon vegetable oil


  • Heat oil in a pan. Add chopped onion and saute on high flame until the onion becomes translucent.
  • Add garlic and chopped white part of scallion. Saute for a minute.
  • Add sliced baby corns and cook on high flame for 3-4 minutes, stirring continuously.
  • Once the baby corn slices are cooked and start turning golden brown from the edges, add sweet corn kernels.
  • Saute on high flame for another 3-4 minutes or until the corn kernels are cooked.
  • Add scallion greens, garlic powder, salt, and pepper. Saute for about a minute.
  • Finally, add cooked rice and mix everything. Stir fry on high flame for around 2 minutes.
  • Garnish with chopped scallion/ spring onion greens. Enjoy!


  1. Use pre-cooked rice in every fried rice recipe and refrigerate it for a few hours before making fried rice. Freshly cooked rice breaks and turns mushy in fried rice.
  2. Adding baby corn is optional. Corn fried rice can be made with just sweet corn kernels too.
  3. Make fried rice on high flame and keep stirring continuously to avoid burning of ingredients.
  4. Since fried rice is made on high flame, keep all the ingredients ready and near the stove.
  5. Soy sauce can also be added to the recipe, I have skipped soy sauce to avoid changing the color of rice.
  6. You can also add vinegar/ lime juice to make the corn rice slightly sour.
  7. More recipe tips and tricks are given in the post above, please refer them to make this recipe.


Calories: 295kcal | Carbohydrates: 66g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 303mg | Fiber: 3g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 3mg