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A quintessential Indo-Chinese delight, this Egg Corn Fried Rice is a symphony of fluffy scrambled eggs, sweet corn, and crisp vegetables tossed in savory sauces. It's a perfect one-pot meal for a busy weeknight, delivering authentic stir-fry flavor in under 30 minutes.
For 4 servings
Prep Ingredients & Scramble Eggs
Sauté Aromatics & Vegetables
Add Rice and Corn
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A quintessential Indo-Chinese delight, this Egg Corn Fried Rice is a symphony of fluffy scrambled eggs, sweet corn, and crisp vegetables tossed in savory sauces. It's a perfect one-pot meal for a busy weeknight, delivering authentic stir-fry flavor in under 30 minutes.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 418.74 calories per serving with 11.73g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Season and Toss
Combine and Serve
Add 1-2 tablespoons of Schezwan sauce along with the soy sauce for a fiery and pungent kick.
Stir-fry small pieces of chicken or shrimp after the aromatics and before the vegetables. Cook until done, then proceed with the recipe.
Omit the eggs or replace them with a scramble made from firm tofu or crumbled paneer. Add more vegetables like mushrooms, peas, or baby corn.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The carbohydrates from rice offer a readily available source of energy to fuel your body and brain throughout the day.
Vegetables like carrots, capsicum, and corn are packed with essential vitamins like A and C, as well as dietary fiber which aids digestion and promotes gut health.
One serving (approximately 1.5 cups) contains around 370-420 calories, depending on the amount of oil and specific ingredients used.
It can be a balanced meal, providing carbohydrates for energy, protein from eggs, and vitamins from vegetables. However, it can be high in sodium and fat. For a healthier version, use less oil, load up on vegetables, and use low-sodium soy sauce.
The most common reason for sticky fried rice is using freshly cooked, warm rice. The moisture content is too high. Always use rice that has been cooked and thoroughly chilled, preferably overnight in the refrigerator.
Yes, you can use cooked and cooled brown rice for a healthier, higher-fiber version. The texture will be slightly chewier, but it's a delicious alternative.
If you don't have rice vinegar, you can use a small amount of white vinegar or a squeeze of lime juice at the end to add a touch of acidity and brightness.