Chili Lime Corn Fried Rice (Printable)
Zesty fried rice with sweet corn, lime, chili, and fresh cilantro. Quick, vibrant, and packed with bold flavors.
# What You’ll Need:
→ Rice and Vegetables
01 - 3 cups cooked jasmine rice, preferably day-old and chilled
02 - 1 cup sweet corn kernels, fresh, frozen, or canned and drained
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 scallions, sliced
07 - 1/2 cup fresh cilantro leaves, chopped
→ Seasonings and Sauces
08 - 2 tablespoons vegetable oil
09 - 1 to 2 fresh red chilies, finely sliced, adjusted to heat preference
10 - Zest and juice of 2 limes
11 - 2 tablespoons soy sauce, or tamari for gluten-free
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper to taste
→ Garnish
15 - Extra lime wedges
16 - Additional cilantro leaves
17 - Sliced fresh chili
# How-To Steps:
01 - Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
02 - Add the onion and sauté for 2 to 3 minutes until softened. Add the garlic and chilies and cook for 1 minute until fragrant.
03 - Stir in the red bell pepper and corn. Cook for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
04 - Add the cold rice, breaking up any clumps. Stir-fry for 3 to 4 minutes until heated through and lightly toasted.
05 - Sprinkle in the ground cumin, smoked paprika, lime zest, and soy sauce. Mix well to evenly coat the rice and vegetables.
06 - Pour in the lime juice and toss with the chopped scallions. Season with salt and black pepper to taste.
07 - Remove from heat and fold in most of the chopped cilantro, reserving some for garnish. Serve hot, garnished with extra cilantro, lime wedges, and sliced chili.
# Expert Advice:
01 -
- The sweet corn and tangy lime create a flavor combination that tastes like summer regardless of the season outside your window.
- It transforms leftover cold rice into something genuinely exciting in under thirty minutes flat.
02 -
- Wet or freshly cooked rice will turn into a clumpy mess, so plan ahead and refrigerate your rice at least several hours or ideally overnight before attempting this recipe.
- Adding the lime juice off the heat preserves its sharp, fresh character instead of cooking it down into something flat and muted.
03 -
- Cook the rice slightly underdone by a minute or two when you prepare it the day before, because it will soften during the fry and absorb the seasonings better.
- Prep every single ingredient before the wok goes on the heat because once cooking starts everything moves too fast for chopping on the fly.