Chinese is my comfort food. And so is rice. So Chinese styled Rice, with fresh succulent sweet corn thrown in, as you can guess, will be absolutely divine!
I made this for dinner the other day, and Milee and her imaginary friends(Doraemon, Ganesha and Emily) all joined in for a bite. The kid usually eats all her veggies with an exception for a few… like corn kernels and peas. A whole corn on the cob will be devoured with loads of butter and lime, but corn pearls in food is refused by the fuss-pot. So, I had to pick out the kernels from her rice and I got an extra dose of it in mine!
I kept it simple, without adding too many sauces. Just a little bit soy and a dash of vinegar. With each bite, distinct flavors tickled the taste buds.
Simple, Quick Recipe:
- 1 and a half cup boiled rice, each grain separate
- 1/2 cup corn kernels
- 1/4 cup carrot, chopped
- 1/4 cup bell peppers, chopped
- 1 big onion, minced
- 5-6 garlic cloves, minced
- a small piece of ginger, minced
- 3-4 green chilies, minced… vary to taste
- 1 tbsp olive oil
- 2-3 tbsp chopped spring onion/scallions leaves
- 1 tsp soy sauce
- 1 tsp vinegar
First and foremost, cool the boiled rice.
In a skillet, heat oil. Saute minced garlic, ginger, green chilies and onions. Stir fry on high. Add peppers at this stage, stir frying all the time. Then throw in the corn kernels and chopped carrot. Saute till 3/4th done. We like the crunch in the veggies. Stir in the soy and vinegar. Salt and pepper. Add rice. Mix gently.
Season with chopped scallion leaves. Lots of scallion leaves. Serve hot!