Corn Fried Rice Recipes

PINEAPPLE-CORN FRIED RICE

Steps:

• Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.
• Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.
• Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.

CORN FRIED RICE

Steps:

• Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt to taste; stir-fry 30 seconds. Add 1 tablespoon Chinese rice wine and 1 cup thawed frozen corn; stir-fry 1 minute. Add 2 cups cooked rice and cook, stirring, 3 minutes. Stir in the scrambled egg and season with salt.