• July 18, 2022

Corn Fried Rice

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Got fresh corn on cobs at home and wanting to create a rice-corn combination? This Corn Fried Rice is your best bet as well as answer. Make a vegan and gluten free dish with rice, sweet corn, capsicum, spring onions, herbs, spices, and enjoy it to with your. This is a comforting and easy preparation, yet high on flavors.

corn fried rice served in a black bowl with text layovers.

About Corn Fried Rice

There’s no doubt of the fact that there are numerous ways you can bring together rice and corn, and create deliciousness out of it. This Corn Fried Rice is how I make it often at home.

This recipe is a simple and flavourful Chinese variation with capsicum, spring onions, some cracked pepper and soy sauce. The soy does enhance the umaminess of this dish, but it is still optional. You can give it a miss too.

You can modify this recipe as per your spice and taste preferences. So, you can add the fiery Schezwan sauce or tomato ketchup or perk it up with some of your favorite herbs. For me, I’ve kept it basic with some celery, soy sauce as well as the vinegar.

I’ll suggest you to keep it this way, in order to get a complete flavor of the corn. However, what’s more is that you can also add some garlic and mushrooms, to make it a fuller and more umami-laden rice preparation. Burnt garlic will also taste good in this combination set.

More On My Recipe

It is one of our chosen rice-based dishes, in which both the Indian corn or American corn varieties can be used. It tastes simply amazing with any of these. Also, I make it a point to cook fresh rice for any fried rice recipe. You can use your leftover rice too.

This Corn Fried Rice makes for a sumptuous and satisfying lunch or dinner, where you can make a larger batch by easily doubling the quantities. Halve for making a smaller batch. A similar fried rice variation is this Schezwan Fried Rice that can also be done with the addition of corn.

Step-by-Step Guide

How to make Corn Fried Rice

Cook Rice

1. Rinse 1 heaped cup basmati or any long grained rice very well till the water runs clear of starch.

Soak rice in 1 cup water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water and keep the rice aside.

soaking rice in water.

2. In a pot, add 3 cups of water with ¼ teaspoon salt and ½ teaspoon oil. Adding oil is optional. Bring the water to a boil.

boil water with salt and oil in a pan.

3. Add the soaked rice to the hot water.

adding drained rice to the boiling water.

4. Gently shake the pan carefully or stir the rice grains with a fork.

rice in boiling water.

5. On medium to high heat, cook the rice without the lid.

cooking rice.

6. Cook till the rice grains become al dente or just about cooked.

rice cooked till al dente.

7. Remove the pot from the heat and strain the rice. While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other.

You can also fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.

straining the cooked rice.

Cook Corn

8. When the rice is soaking, steam or pressure cook 1 medium to large corn on cob. You can steam 1 medium to large sweet corn cob in a steamer, pressure cooker or in an Instant pot.

If pressure cooking, then pressure cook in a 3 litre stovetop pressure cooker for 2 to 3 whistles in 1.5 cups of water.

Let the pressure drop naturally in the cooker and then only open the lid. Carefully remove the corn cob with a pair of tongs and set aside on a plate to cool.

You can also use 1 to 1.25 cups of canned corn kernels instead of fresh corn cob.

corn on cobs.

9. When the corn on cob becomes warm or cools down, slice off the corn kernels from the cob.

Be careful while slicing the kernels. You will need about 1 to 1.25 cups corn kernels. Keep the corn kernels aside.

removing steamed corn kernels from the corn on cobs.

Make Corn Fried Rice

10. Heat 2 tablespoons sesame oil or toasted sesame oil in a wok or kadai. Keep the heat to medium and then add ½ cup chopped spring onion whites.

You can also add some spring onion greens along with the whites. But make sure it is ½ cup overall.

Choose to stir fry all the ingredients on medium to medium-high heat depending on the heaviness and type of wok or pan you use.

chopped spring onion whites and greens added to hot sesame oil in a wok.

11. Stir fry for a minute on medium heat.

stir frying spring onion whites and greens in hot oil.

12. Then, add ¼ cup chopped capsicum. I have used green bell pepper. You can use yellow or red bell pepper.

chopped capsicum added to the wok.

13. Stir fry for a minute.

stir frying capsicum.

14. Now, add 1 to 2 teaspoons chopped celery. This is optional. Skip, if you do not have celery. Stir to mix.

chopped celery added to the wok.

15. Now, add the corn kernels.

steamed corn kernels added to the wok.

16. Stir fry for a minute or two.

stir frying corn kernels with the rest of the ingredients in the wok.

17. Add 1 tablespoon fermented and naturally brewed soy sauce. I have used a gluten-free soy sauce. If using any other soy sauce, then add as per taste.

Opt not to add soy sauce if you do not prefer it.

adding fermented soy sauce to the corn mixture.

18. Add 1 teaspoon crushed black pepper or pepper powder. You can add pepper powder less or more as per your taste preferences.

adding crushed black pepper to the corn mixture.

19. Give a good mix.

pepper mixed well in the corn mixture.

20. Now, add the cooked rice in parts.

some cooked rice added in the corn mixture.

21. After adding one part. Lightly stir and mix.

cooked rice mixed well with the corn mixture.

22. Then, add another part of rice. Also season with salt. Add less salt as soy sauce already has salt.

some more cooked rice added to the wok.

23. Mix well.

rice mixed well.

24. Add 2 tablespoons chopped spring onion greens.

chopped spring onion greens added to the corn fried rice.

25. Add ½ to 1 teaspoon rice vinegar or sweet rice wine (mirin) and mix gently.

If you do not have these, then you can use regular white vinegar. You can also skip adding vinegar. 

adding rice vinegar to the corn fried rice.

26. Serve Corn Fried Rice hot or warm garnished with the remaining 1 tablespoon spring onion greens.

corn fried rice served in a black bowl with text layover.

Serving Suggestions

You can enjoy the Corn Fried Rice as is without any sides or pair them with some saucy and spicy Chinese dishes.

Some vegetarian options are Veg Manchurian, Chili Mushroom, Chili Paneer or any other Chinese dish of your choice.

Corn Fried Rice can be packed as a lunch in your tiffin-box as well.

Expert Tips

  1. I prefer using freshly cooked rice, you can make it with leftover rice. If you are cooking the rice, the addition of oil is optional there.
  2. While straining the cooked rice, you may rinse the rice gently with water. This will stop the carry over cooking and avoid the rice grains from sticking to each other.
  3. To steam the corn on cobs, use either of these: pressure cooker, steamer or Instant Pot.
  4. In place of fresh corn, 1 to 1.25 cups tinned/canned corn kernels can be used in this recipe. But the flavors with fresh corn really make a difference.
  5. You can use only capsicum or pair it with other varieties like red and yellow too. Other additions can be garlic and white button mushrooms.
  6. Pepper powder can be adjusted according to your taste likings.  
  7. Soy sauce and celery is completely optional. If you don’t have these at home proceed without them. Also, I have added a gluten free soy sauce, you can use any.
  8. You can add or skip vinegar completely. If adding and you don’t have rice vinegar or sweet rice wine (mirin), you a regular white vinegar.

More Fried Rice Variants To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

corn fried rice served in a black bowl.

Corn Fried Rice

This Chinese style Corn Fried Rice is a comforting dish made with sweet corn, rice, spring onions, capsicum, herbs and spices. The recipe is vegan and gluten-free.

5 from 5 votes

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

for cooking rice

other ingredients

Preparing rice

  • Rinse rice very well till the water runs clear of starch. 

  • Soak rice in 1 cup water for 20 to 30 mins. After 20 to 30 mins drain the water from rice and set the soaked rice grains aside.

  • In a pot, add 3 cups of water with ¼ teaspoon salt and ½ teaspoon oil. Adding oil is optional. Bring the water to a boil

  • Add the soaked rice to the hot water.

  • Gently shake the pan or stir the rice grains with a fork.

  • On a medium to high heat cook the rice without the lid.

  • Cook till the rice grains become al dente or just cooked.

  • Remove the pot from fire and strain the rice. While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other. 

  • You can also gently fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.

Cooking corn

  • When the rice is soaking, steam or pressure cook 1 medium to large corn cob. 

  • You can steam the corn cob in a steamer or a stovetop pressure cooker or Instant Pot. If pressure cooking, then pressure cook in a 3 litre stovetop pressure cooker for 2 to 3 whistles with 1.5 cups water.
  • When the pressure falls naturally in the cooker, then only open the lid. Remove the cooked corn cob gently with a pair of tongs and set aside on a plate to cool.

  • When the corn cob becomes warm or cools at room temperature, carefully slice the corn kernels from the cob. 

  • Be careful while slicing the kernels. You will need about 1 to 1.25 cups of corn kernels. Keep the corn kernels aside.

Making corn fried rice

  • Heat 2 tablespoon sesame oil or toasted sesame oil in a wok or kadai. Choose to stir fry all the ingredients on medium to medium-high heat depending on the heaviness and type of wok or pan you use.
  • Keep the heat to medium and then add the chopped spring onion whites. 

  • You can also add some spring onion greens together with the whites. But make sure it is ½ cup in total.

  • Stir fry for a minute.

  • Then add the chopped capsicum. Stir fry for a minute.

  • Now add chopped celery. This is optional. Skip if you do not have celery. Stir and mix.

  • Now add the corn kernels. Stir fry for a minute or two.

  • Add fermented soy sauce. I used a gluten-free soy sauce. If using any other soy sauce, then add as per taste.You can omit soy sauce if you prefer.
  • Add the crushed black pepper or pepper powder. Give a good mix.

  • Now add the cooked rice in two portions. After adding one portion, lightly stir and mix.

  • Then add the second portion of rice. Also season with salt. Mix well.

  • Add 2 tablespoon of chopped spring onion greens.

  • Add ½ to 1 teaspoon of rice vinegar or sweet rice wine (mirin). If you do not have these, then you can use regular white vinegar.

  • You can also skip adding vinegar. Gently mix and switch off the heat.

  • Serve Corn Fried Rice garnished with the remaining 1 tablespoon spring onion greens with a side veggie saucy dish like veg manchurian or veg balls in hot garlic sauce or chilly mushroom.

  • You can also pack it for lunch box.

  • You can also use 1 to 1.25 cups of canned or tinned corn kernels.
  • You can use any variety of capsicum (bell pepper) – green, yellow or red.
  • The addition of soy sauce and rice vinegar is optional.
  • You can use freshly cooked rice (that has been cooled) or can also use leftover rice. I generally prefer to make the dish with freshly cooked rice.
  • The recipe also can be halved or doubled.

Nutrition Facts

Corn Fried Rice

Amount Per Serving

Calories 290 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.3g2%

Trans Fat 0.003g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 748mg33%

Potassium 268mg8%

Carbohydrates 62g21%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 339IU7%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 0.2mg10%

Vitamin C 16mg19%

Vitamin E 1mg7%

Vitamin K 50µg48%

Calcium 49mg5%

Vitamin B9 (Folate) 35µg9%

Iron 1mg6%

Magnesium 40mg10%

Phosphorus 124mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Corn Fried Rice recipe post from the archives first published in July 2016 has been republished and updated on 18 July 2022.


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