Chili Lime Corn Fried Rice (Printable)
Zesty fried rice with sweet corn, fresh lime, chili heat, and fragrant cilantro. A quick vegetarian main or side.
# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old
→ Vegetables
02 - 1 cup fresh or frozen sweet corn kernels
03 - 1 small red bell pepper, diced
04 - 3 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1 small red chili, finely chopped (or 1/2 teaspoon red chili flakes)
→ Seasonings & Sauces
07 - 2 tablespoons vegetable oil
08 - 2 tablespoons fresh lime juice (about 1 lime)
09 - 1 teaspoon lime zest
10 - 2 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
14 - 1/3 cup fresh cilantro leaves, roughly chopped
15 - Lime wedges, for serving
# How-To Steps:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers.
02 - Add minced garlic and chopped red chili to the hot oil; sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Add diced red bell pepper and corn kernels; stir-fry for 2–3 minutes until the vegetables are slightly tender and the corn begins to lightly char.
04 - Toss in sliced green onions and cook for 1 minute, stirring to combine with the other vegetables.
05 - Increase heat to high. Add cooked rice, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until each grain is heated through and lightly toasted.
06 - Drizzle in soy sauce, fresh lime juice, lime zest, sugar, salt, and black pepper. Toss vigorously to combine, ensuring the seasoning evenly coats every grain of rice.
07 - Remove from heat. Fold in most of the chopped cilantro, reserving a small handful for finishing garnish.
08 - Transfer to serving plates and garnish with reserved cilantro and lime wedges. Serve immediately while hot.
# Expert Advice:
01 -
- The sweet corn paired with fiery chili and bright lime creates a flavor combination that wakes up every corner of your palate.
- It comes together in thirty minutes flat using ingredients you probably already have hanging around your kitchen.
- Day old rice transforms into something crispy and glorious that beats takeout by a mile.
02 -
- Using freshly cooked rice instead of day old rice will give you a soggy clumpy mess that breaks your heart after all that chopping.
- Adding the lime juice off heat or at the very end preserves its bright fresh character because prolonged cooking kills that vibrant flavor.
03 -
- Spread your leftover rice on a baking sheet and refrigerate it uncovered overnight so the grains dry out and fry up perfectly crispy instead of steaming into a clump.
- Use a carbon steel wok if you have one because the seasoned surface adds a smoky wok hei flavor that no nonstick pan can ever replicate.