Corn fried rice

Corn fried rice: Quick and simple vegetarian pantry meal. Photo by Carla Zinkfontein

Corn fried rice: Quick and simple vegetarian pantry meal

When you’ve had a long day and want to cook something really quickly, try our corn fried rice and enjoy the quickest meal you’ve ever prepared.

Corn fried rice

Corn fried rice: Quick and simple vegetarian pantry meal. Photo by Carla Zinkfontein

You forgot to go shopping or were just too tired after a long day and now you’ve got to make dinner. If there’s some leftover rice, you might just have the perfect opportunity to make some tasty fried rice. This corn fried rice recipe is made up of peppers, sweet corn, onions and leftover rice which you probably have in your kitchen right now, making it the low-budget, 10-minute meal you need right now after a long day of work. It is, of course, also vegan-and vegetarian-friendly, but you can add some meatiness if you want to.

Corn fried rice suggestions

For the best results, you want the rice to be at least two to three days old. This will help the rice reabsorb liquid and become tasty again. You want all of your ingredients ready to go before cooking because everything is done within minutes. This is also known as mise en place, French for “putting in place”. If you want to add some protein, leftover beef, chicken and pork works perfectly with this recipe and will just need to be warmed up with everything.

ALSO READ: Amarula cheesecake recipe

When you’ve had a long day and want to cook something really quickly, try our corn fried rice and enjoy the quickest meal you’ve ever prepared.

Corn fried rice recipe

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Recipe by Gary Dunn Course: Main, SideCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Ingredients

  • 2 cups cooked leftover rice

  • 1 cup sweet corn – use fresh or frozen

  • 1 large green bell pepper (Capsicum) – chopped

  • 2 large onions – chopped

  • 1 tbsp ginger + garlic paste – combined

  • 2 tbsp chili sauce – optional

  • 1 tbsp soy sauce

  • 1 tbsp white vinegar

  • 1 tsp salt – use as per taste

  • 1 tsp chili powder – use as per taste

  • 1 sprig coriander leaves – for garnish

  • 3 tbsp sesame oil – can use any light oil

Method

  • Heat a large non-stick pan or wok for 12 a minute. Add 3 tbsp sesame oil, chopped onion and ginger+garlic paste. Saute for a minute on medium flame.
  • Add sweet corn kernels and saute for another minute over medium heat. Add chopped green bell pepper (capsicum) and saute for 12 minute. Then, add soy sauce, chili sauce, salt, chili powder and vinegar. Saute everything for 12 minute.
  • Now add cooked rice and saute everything over medium flame (until everything is evenly mixed).
  • Now turn the heat to high and saute for 1 minute.
  • Turn off the heat and transfer to a serving dish. Garnish with fresh cilantro.
  • Serve hot or cold.

Notes

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