Chili Lime Corn Fried Rice (Printable)

Vibrant fried rice with sweet corn, fresh herbs, and zesty chili-lime flavors ready in 30 minutes.

# What You’ll Need:

→ Rice & Base

01 - 3 cups cooked jasmine rice, preferably day-old and cold
02 - 2 tablespoons vegetable oil

→ Vegetables

03 - 1 cup sweet corn kernels (fresh, frozen, or canned, drained if canned)
04 - 1 medium red bell pepper, diced
05 - 3 green onions, thinly sliced
06 - 2 cloves garlic, minced

→ Flavorings

07 - 2 tablespoons soy sauce (use gluten-free if needed)
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon lime zest
10 - 1-2 teaspoons chili flakes or 1 fresh red chili, finely chopped
11 - 1 teaspoon sugar
12 - Salt and pepper to taste

→ Fresh Herbs & Garnish

13 - 1/3 cup fresh cilantro, chopped
14 - 1/3 cup fresh basil or mint, chopped
15 - Lime wedges, for serving

# How-To Steps:

01 - Heat the vegetable oil in a large skillet or wok over medium-high heat.
02 - Add the garlic and chili flakes or fresh chili; sauté for 30 seconds until fragrant.
03 - Add the red bell pepper and corn. Stir-fry for 2-3 minutes until softened.
04 - Stir in the cold cooked rice, breaking up any clumps. Cook for 2-3 minutes, stirring to combine.
05 - Add the soy sauce, lime juice, lime zest, and sugar. Stir-fry for another 2-3 minutes until the rice is evenly coated and heated through.
06 - Add the green onions and most of the chopped herbs (reserve a little for garnish). Toss well.
07 - Season with salt and pepper to taste. Remove from heat. Serve hot, garnished with remaining herbs and lime wedges.

# Expert Advice:

01 -
  • The way the sweet corn pops against the bright lime heat feels like discovering a new flavor combination
  • It transforms leftover rice into something that tastes restaurant-made but better
02 -
  • Cold, day-old rice is non-negotiable for the right texture fresh rice turns into mush
  • Have everything chopped and measured before you turn on the heat because this moves fast
03 -
  • Keep your lime at room temperature for maximum juice
  • Toast your chili flakes in the dry pan for 10 seconds before adding oil for deeper flavor