Chili Lime Corn Fried Rice (Printable)
Zesty fried rice featuring sweet corn, fresh chilies, and lime for a vibrant vegetarian meal.
# What You’ll Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
→ Vegetables
02 - 1 cup sweet corn kernels, fresh, canned, or frozen and thawed
03 - 1 red bell pepper, diced
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
→ Aromatics & Seasoning
06 - 1-2 fresh red chilies, thinly sliced
07 - Zest and juice of 1 large lime
08 - 2 tbsp soy sauce
09 - 1 tbsp vegetable oil or other neutral oil
10 - 1 tsp sesame oil
11 - 1/2 tsp ground black pepper
12 - Salt, to taste
→ Garnish
13 - 1/2 cup fresh cilantro, chopped
14 - Lime wedges, for serving
# How-To Steps:
01 - Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the surface.
02 - Add minced garlic and sliced red chilies to the hot oil. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Add diced bell pepper and corn kernels to the pan. Stir-fry for 2-3 minutes until vegetables are slightly tender but still retain some crunch.
04 - Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and begins to develop a slight golden color.
05 - Pour in soy sauce, sesame oil, lime zest, and lime juice evenly over the rice. Sprinkle with black pepper and salt to taste. Toss everything well to combine and coat the rice evenly with the seasonings.
06 - Stir in sliced green onions and half of the chopped cilantro. Cook for another minute until the green onions are slightly wilted.
07 - Remove from heat immediately. Transfer to serving plates and top with the remaining fresh cilantro. Accompany with extra lime wedges on the side for squeezing.
# Expert Advice:
01 -
- The way the sweet corn kernels pop against the heat creates these little caramelized nuggets of sweetness that balance perfectly with the spicy chilies
- It comes together in under 30 minutes but tastes like something youd order from your favorite fusion restaurant
02 -
- Cold, day-old rice is the difference between excellent fried rice and disappointing stir-fried mush - the grains need time to dry out in the fridge so they separate properly
- Do not overcrowd your pan - if you double the recipe, cook in batches rather than piling everything into one skillet or the temperature will drop and you will end up steaming instead of frying
03 -
- Prep everything before you turn on the stove - fried rice happens fast and you do not want to be scrambling for ingredients while the garlic is burning
- Use the biggest pan you own - more surface area means more rice gets that coveted crispy texture