Baby corn fried rice recipe with step by step photos. Sharing a very easy to make, tasty and flavorful indo chinese fried rice recipe made just with baby corn.

I tasted this baby corn fried rice recipe in a restaurant and loved it absolutely. It was so tasty and crunchy yet the flavor was so clean, no overpowering taste of sauces or anything. I tried out this baby corn fried rice recipe immediately at home and it was a super hit!

Baby corn is very suitable for all the indo chinese recipes,it gets cooked very fast and retains its crunch too,so in all those fusion recipes where you need to cook veggies in high flame for short time it fits perfectly. I make baby corn manchurian, baby corn chili fry very often at home too. I was pretty sure baby corn fried rice will become a favorite and it was indeed loved by all.

To make baby corn fried rice recipe, you can use basmati rice or even regular raw rice. Just make sure the rice is completely cool and grains are not sticky. Make sure you cook the veggies in high flame for a very brief time so that they retain the crunch and don’t get cooked completely. Also make sure to chop the veggies in uniform size.

Serve baby corn fried rice hot with any indo chinese side dish like chili potato, veg manchurian gravy, gobi manchurian etc. Check restaurant style veg fried rice recipe here.

Baby corn fried rice recipe with step by step photos.

1. Pressure cook the rice and cool thoroughly OR you can use 1 1/2 cups of left over rice

2. Finely chop the baby corn,spring onion whites,greens,bell pepper and slit the green chilies.

3. Heat 2-3 teaspoons sesame oil in a wok/kadai and saute the crushed ginger-garlic and green chilies.

4. Add the chopped spring onion whites,onion slices and saute for 2-3 minutes in high flame.

5. Add the chopped bell peppers,baby corns and mix well. Add pepper powder,salt and saute in high flame for 3 minutes.

6. Add soy sauce,chilli sauce and mix well. Saute for 3 more minutes.

7. Add the cooked rice,mix gently and garnish with spring onion greens. Serve baby corn fried rice hot.

Baby corn fried rice recipe card below:

Baby corn fried rice recipe | Easy lunch box recipes Harini Baby corn fried rice is an easy to make indo chinese fusion rice with very few ingredients. Great way to use left over rice! 5 from 3 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Course main Cuisine Indian Servings 3 Calories 242 kcal Ingredients 1x 2x 3x 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. Nutrition Calories: 242 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour