Main Dishesbonappetit5.0
Corn Furikake Fried Rice
With only a handful of ingredients, this speedy, gingery fried rice with furikake is a celebration of sweet summer corn.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts. Set aside separately.
2
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 2½ cups (packed) fresh corn kernels (from about 3 ears) and cook, stirring occasionally, until lightly browned, about ⏱️ 4 minutes (be careful as corn may pop).
. vegetable oil, divided3 Tbsp½ cups (packed) fresh corn kernels (from about 3 ears)2½ cups (lightly packed) chilled cooked rice1
3
Add 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, 1 Tbsp. nori komi furikake, and reserved white and pale green scallion parts; cook, stirring often, until fragrant and scallions are softened, about ⏱️ 1 minute. Add 1½ cups (lightly packed) chilled cooked rice, 1 Tbsp. soy sauce, and remaining 1 Tbsp. vegetable oil; cook, stirring occasionally, until rice is slightly crisp underneath, about ⏱️ 4 minutes. Season with kosher salt.
1" piece ginger, peeled, finely chopped1. nori komi furikake (such as Ajishima), plus more for serving1 Tbsp½ cups (packed) fresh corn kernels (from about 3 ears)2½ cups (lightly packed) chilled cooked rice1. soy sauce1 Tbsp. vegetable oil, divided3 TbspKosher salt
4
Scatter reserved dark green scallion parts over fried rice and sprinkle generously with more furikake to serve.
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