Corn Furikake Fried Rice
- Jul 15
- 2 min read
Ingredients
4 scallions
3 Tbsp. vegetable oil, divided
2½ cups (packed) fresh corn kernels (from about 3 ears)
6 garlic cloves, finely chopped1
1" piece ginger, peeled, finely chopped
1 Tbsp. nori komi furikake (such as Ajishima), plus more for serving
1½ cups (lightly packed) chilled cooked rice
1Tbsp. soy sauce
Kosher salt
Instructions
Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts. Set aside separately.
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).
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.
Scatter reserved dark green scallion parts over fried rice and sprinkle generously with more furikake to serve.
Description
The best part of this is the corn. Furikake adds a tang.
Servings
4 2 of us finished it!
Notes
The picture says it all. I forgot to take a picture when I plated it and there was nothing left for a picture. I used 4 ears of corn and ordered the furikake from Amazon. We enjoyed it as a side dish to grilled lamb chops.
Source
Shilpa Uskokovic for Bon Appetit
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