Prep 20 mins Cook 3 mins Total 23 mins
1.5 cup of long grained rice or basmati rice or any rice
1 cup boiled sweet corn
1 tbsp butter or oil
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp black pepper powder
1 tbsp sichuan pepper powder
1 tsp red chili powder
1 tbsp tomato sauce
1 tsp vinegar
1 tbsp soy sauce
2-3 red or green chilies chopped diagonally or finely
2 tbsp cashew shallow fried in oil or butter
salt as per taste
1.Firstly boil rice or pressure cook rice until 3 whistles. Strain them on a colander and allow to cool. I have used saffron strands but they are optional.
2.Similarly boil or steam corn until they are soft and tender.
3.I make my secret Chinese spice by taking equal part of Sichuan pepper (teppal or trifal) and pepper corn. Roast them for a minute.
4.Then dry grind them until coarse powder is formed. Now use only 1 tbsp of this grounded powder and reserve the rest for future use.
5.Heat a non stick pan add oil or butter. Saute chopped garlic and ginger until they change their color.
6.Time to add the boiled sweet corn. Mix nicely.
7.Now add Sichuan pepper, black pepper and red chili powder.
8.Toss the rice gently ensuring everything combines nicely.
9.Finally add salt and chilies.
10.Stir fry on high heat for 2 mins then switch off the gas.
11.Keep your shallow fried cashew ready.
12.Serve your corn fried rice hot with fried cashews and sliced chilies. Club some side dish like Manchurian or oyster sauce.
1. You could use any veggies of your choice like capsicum, mushroom etc.
2. If you don’t have Sichuan pepper just add pepper powder then.
3. Adding fried cashews are optional.
4. I don’t prefer ajinomoto but you could use them if you wish to.