Chili Lime Corn Fried Rice (Printable)
Zesty Asian-Latin fried rice with sweet corn, fresh chilies, and bright lime flavors
# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
02 - 1 cup fresh or frozen corn kernels
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, thinly sliced
→ Seasonings and Flavorings
07 - 1–2 tablespoons vegetable oil
08 - 1–2 fresh red chilies, thinly sliced (or 1 teaspoon chili flakes)
09 - Zest of 1 lime
10 - Juice of 1 large lime (about 2 tablespoons)
11 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
12 - 1 teaspoon toasted sesame oil
13 - ½ teaspoon ground black pepper
14 - ½ teaspoon salt, or to taste
→ Garnish
15 - ½ cup fresh cilantro, roughly chopped
16 - Lime wedges, for serving
# How-To Steps:
01 - Dice the bell pepper, finely chop the red onion, mince the garlic, and thinly slice the green onions. If using frozen corn, thaw completely and pat dry with a paper towel to remove excess moisture.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the red onion and garlic, sautéing for 1 to 2 minutes until fragrant and softened.
03 - Add the diced red bell pepper and corn kernels to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still have a slight bite.
04 - Increase the heat to high. Add the cold jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until the rice is heated through and develops slight crispness on the edges.
05 - Add the sliced chilies or chili flakes, lime zest, lime juice, soy sauce, toasted sesame oil, black pepper, and salt. Toss everything together thoroughly and cook for 1 to 2 minutes allowing the flavors to meld.
06 - Remove the skillet from heat. Fold in the green onions and most of the chopped cilantro, reserving a small amount for garnish. Transfer to serving plates, top with the remaining cilantro, and serve with lime wedges alongside.
# Expert Advice:
01 -
- It comes together in thirty minutes flat with ingredients you probably already have hanging around your kitchen.
- The contrast of smoky wok-charred rice against bright, tangy lime juice is the kind of flavor combination that makes you go back for thirds.
02 -
- Wet rice is the enemy of great fried rice, so never skip the overnight refrigeration step or your grains will clump and steam instead of frying.
- Adding soy sauce directly into the center of the wok causes it to pool and make the rice soggy, but pouring it around the hot edge lets it caramelize into the dish.
03 -
- If your stove does not get hot enough for proper wok frying, work in smaller batches so the rice sears instead of steaming.
- Rubbing the lime zest between your fingers before adding it releases the essential oils and makes the citrus flavor twice as vibrant.