Let's take a second to hype up corn fried rice, the ultimate comfort dish with a golden glow. It's got everything you love about fried rice—savory, smoky, and perfectly seasoned—but with the sweet crunch of juicy corn kernels that take it to the next level. The corn fried rice recipe is a total breeze to whip up. You may begin the recipe of corn fried rice by stir-frying some garlic, ginger, and veggies in a hot wok or skillet (pro tip: day-old rice is your best friend here). Toss in cooked rice, fresh or frozen corn, and splash in soy sauce, a touch of vinegar, and maybe a drizzle of sesame oil for those bold, umami vibes. You may upgrade by adding scrambled eggs, tofu, or shredded chicken to make it a full meal. Finish with a sprinkle of green onions or cilantro for that fresh, herby kick. Perfect on its own or paired with spicy stir-fry, crispy spring rolls, or a side of chili sauce, corn fried rice is here to make your mealtime effortlessly delicious. Sweet, savory, and packed with flavor, this corn fried rice recipe is proof that simple ingredients can deliver big-time taste. Quick to make and impossible to resist—what's not to love?

• 1 cup sweet corn
• 1 cup basmati rice
• 1/2 tsp red chilli powder
• 1 tsp black pepper powder
• 1 onion
• 2 tbsp spring onion
• 1 tsp ginger
• Salt
• 2 tbsp cooking oil
• 1 garlic
• 1/4 cup carrot
• 1/4 cup capsicum

• Corn fried rice is the ultimate comfort dish that combines the best of carbs, crunch, and flavor into a quick, fuss-free meal that hits all the right notes.
• This corn fried rice recipe is packed with sweet bursts of corn, a medley of colorful veggies, and a hit of spices that'll make your taste buds do a happy dance.
• To kick things off, rinse 1 cup of basmati rice until the water runs clear (because we're all about that fluff life), then soak it in water for 30 minutes.
• Drain, cook it in 2 cups of water until it's 90% done, and let it cool by spreading it out on a plate—nobody wants soggy fried rice, trust me.
• Now, for the stir-fry magic: heat 2 tablespoons of oil in a pan, and toss in 1 teaspoon each of finely chopped ginger and garlic.
• Let them sizzle for a minute to unlock their full aromatic vibes.
• Next, add 1 finely chopped onion and saut until it's rocking that translucent, golden glow.
• Enter the star of the show: 1 cup of boiled sweet corn kernels.
• Cook them for 2-3 minutes, letting their natural sweetness shine.
• To amp up the veggie game, add 1/4 cup each of finely chopped capsicum and carrots—this step is all about bringing the crunch factor to your corn fried rice recipe.
• Saut for another 2-3 minutes until the veggies are tender but still vibrant.
• Now, gently fold in the cooled rice like you're handling a Faberg egg—no mashing allowed.
• Season the mix with 1 teaspoon of black pepper powder, 1/2 teaspoon of red chili powder (for that extra kick), and salt to taste.
• Stir until everything is evenly coated in a riot of flavors.
• To finish this recipe of corn fried rice, sprinkle in 2 tablespoons of chopped spring onion greens, give it one last toss, and let it cook for 2 more minutes on low heat.
• Boom. Your corn fried rice is ready to serve—a perfectly balanced, flavor-packed meal.