🕒 Recipe Duration

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

🔥 Calories

• Approx. 280–320 calories per serving

📌 Equipment Needed

1. Wok or deep non-stick pan
2. Rice cooker or pot for boiling rice
3. Mixing bowl
4. Strainer
5. Chopping board & knife
6. Spatula for tossing
7. Small bowl for sauces

📌 Ingredients (Serves 3–4)

A) Main Ingredient

• 1 cup Frozen American Sweet Corn (PIYUSH brand)

B) Rice

• 2 cups cooked rice (preferably leftover or cold rice)
• 1 tsp oil
• Salt to taste

C) Vegetables

• ½ cup carrots (finely chopped)
• ½ cup beans (finely chopped)
• ¼ cup capsicum (green/red/yellow)
• 2 tbsp spring onions (white part)
• 2 tbsp spring onion greens (for garnish)
• 1 small onion, finely chopped (optional but recommended)

D) Aromatics

• 1 tbsp finely chopped garlic
• 1 green chilli (slit or chopped)

E) Sauces

• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp green chilli sauce (optional)
• ½ tsp black pepper powder

F) Seasoning

• Salt as required
• 1 tsp sesame oil (optional but adds flavor)
• ½ tsp sugar (balances flavors)

G) Oil

• 1–2 tbsp oil for stir-frying

Sweet Corn Fried Rice

1. Preparing the Rice (Most Important Step)

Perfect fried rice needs grainy, non-sticky rice. Follow these steps:

• Wash 1 cup basmati or long-grain rice until water runs clear.
• Soak for 15 minutes.
• Boil water with a little salt and 1 tsp oil.
• Add soaked rice and cook until 90% done.
• Drain immediately and spread on a plate to cool.
• Refrigerate for at least 30 minutes (or use leftover rice).

Cold rice stays firm and gives the best restaurant-style texture.

2. Preparing the Frozen Sweet Corn

• Take 1 cup Frozen American Sweet Corn.
• No need to thaw.
• Boil water in a pan and add corn.
• Cook for 2–3 minutes until soft and juicy.
• Drain and keep aside.

PIYUSH sweet corn cooks quickly and remains naturally sweet.

3. Preparing the Vegetables

• Finely chop carrots, beans, capsicum, and onions.
• Chop garlic and green chili.
• Separate spring onion whites and greens.

Small, uniform cuts help vegetables cook faster and look professional.

4. Stir-Frying – The Heart of the Recipe

Step A: Heat the Wok

• Heat a wok on high flame.
• Add 1–2 tbsp oil.
• Indo-Chinese cooking always uses high heat for a smoky flavor.

Step B: Add Aromatics

• Add finely chopped garlic.
• Stir for 10–15 seconds until fragrant.
• Add green chilli.
• Add onion and sauté for 30 seconds (optional).

Step C: Add Vegetables

• Add carrots and beans first (as they take longer to cook).
• Stir-fry for 2 minutes.
• Add capsicum and spring onion whites.
• Stir on high flame for 1 more minute.

Vegetables should stay slightly crunchy—not overcooked.

Step D: Add Sweet Corn

• Add the boiled sweet corn into the wok.
• Stir-fry for 1 minute to combine flavors.

5. Adding Rice and Flavoring

Step A: Add Cooked Rice

• Add the cooled/cold rice gently into the wok.
• Do not mash; use light hands.

Step B: Add Sauces

• Add soy sauce
• Add vinegar
• Add chilli sauce (if using)

Drizzle sauces around the wok’s edges for the best aroma.

Step C: Seasoning

• Add salt carefully (soy sauce already has salt).
• Add black pepper powder.
• Add ½ tsp sugar (optional but balances flavors).
• Add 1 tsp sesame oil for authentic taste.

Step D: Tossing

• Toss rice gently but quickly.
• Mix until sauces coat every grain.
• Keep flame high during tossing for real restaurant-style texture.

6. Final Touches

• Add spring onion greens on top.
• Toss lightly.
• Switch off the flame.

Your fragrant, colorful Sweet Corn Fried Rice is ready to serve hot.

SERVING SUGGESTIONS

Sweet Corn Fried Rice pairs beautifully with:

• Paneer Manchurian
• Chilli Paneer
• Veg Manchurian Gravy
• Sweet Corn Soup
• Veg Chilli Garlic Noodles
• Gobi Manchurian

Or enjoy it as a complete meal by itself!

TIPS FOR PERFECT SWEET CORN FRIED RICE

1. Use cold or leftover rice for the best texture.
2. Frozen sweet corn cooks faster and stays juicy.
3. Always cook on HIGH flame for smoky flavor.
4. Chop vegetables finely for quick cooking.
5. Add sauces in small amounts—fried rice is meant to be mildly flavored.
6. Never over-stir; paratha grains should stay separate.
7. Don’t use too much soy sauce—it changes rice color dark brown.
8. Sesame oil enhances Indo-Chinese flavor beautifully.

PRO TIPS FROM PROFESSIONAL CHEFS

• Add a pinch of white pepper for authentic Chinese taste.
• Add sautéed mushrooms for umami flavor.
• Add a handful of diced paneer for protein-rich fried rice.

FLAVOR VARIATIONS

1. Sweet Corn Paneer Fried Rice

• Add crisp pan-fried paneer cubes.

2. Sweet Corn Egg Fried Rice

• Scramble 2 eggs in the wok before adding rice.

3. Spicy Schezwan Corn Fried Rice

• Add 1–2 tsp Schezwan sauce.

4. Masala Indian-Style Corn Fried Rice

• Add garam masala + turmeric for desi flavor.

5. Kids-Friendly Corn Fried Rice

• Add extra sweet corn
• Reduce spices
• Add grated cheese

HEALTH BENEFITS

• Low fat, wholesome meal
• Good source of fiber
• Contains antioxidants from sweet corn
• Boosts energy
• Easy to digest
• Great for kids and adults
• Balanced nutrients – carbs, fiber & vitamins

WHY USE PIYUSH FROZEN SWEET CORN?

• Hygienically processed
• Farm-fresh and naturally sweet
• Quick to cook
• Retains nutrients
• Available year-round
• Perfect for rice, salads, soups, snacks