Food Stylist: Cyd Raftus Mcdowell
Prop Stylist: Pam Morris

Corn Fried Rice

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min


  1. Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt to taste; stir-fry 30 seconds. Add 1 tablespoon Chinese rice wine and 1 cup thawed frozen corn; stir-fry 1 minute. Add 2 cups cooked rice and cook, stirring, 3 minutes. Stir in the scrambled egg and season with salt.