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There’s nothing quite like a steam-billiowing bowl of fried rice on a chilly evening and this butter garlic corn rice is here to take your comfort food fix to a whole new league.

Just imagine a sizzling spicy garlicky butter melting in a hot skillet, its inviting aromas wafting through the air. The sweetcorn is cooked in this gloriously fragrant butter until softly suffused with the perfect medley of sweet and savoury flavours. All’s that’s left to do is toss in your leftover rice; season with soy sauce and finish with fresh herbs for a vibrant balance to the umami richness of this dish. As always, a drizzle of chilli oil is never amiss to bring it all together with shades of heat.

Honestly, each bite of this butter garlic corn rice is as deliciously-cosy as you could hope for. Not to mention, it’s a pantry-raid recipe, coming together in under fifteen minutes with just a handful of store-cupboard staples!

Ingredients For This Butter Garlic Corn Rice

Butter
Garlic
Chilli flakes or gochugaru (Korean crushed red pepper flakes)
Sweetcorn (canned corn or boiled corn)
Hot sauce of choice (we have used Sriracha)
Rice (preferably a short-grain rice; leftover rice is even better as it is drier and therefore pairs well with your other ingredients for a fried rice recipe)
Soy sauce
Spring onions/ scallions
Chilli oil

If you haven’t already, we highly recommend you make a jar of our go-to chilli oil to add the finishing flair to this sweet, spicy and savoury dish:

Homemade Chilli Oil

A jar of homemade chilli oil is the most versatile condiment to have on hand as you can add it to just about everything from eggs to noodles and even salads. The recipe below is easily adaptable to your taste – simply adjust the ingredients below as per your preference to recalibrate the flavours to your spice threshold!

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Butter Garlic Corn Rice

This riff on a classic fried rice stars a sizzling spicy garlicky butter paired with sweet and savoury sweetcorn and fragrant herbs.

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Prep Time 5

Cook Time 10

Course Main Course

Cuisine Asian, Fusion

Servings 2

Ingredients

1-2 tbsp butter
4-5 cloves of garlic (minced)
2-4 tsp gochugaru or red chilli powder
1 cup corn (canned corn or boiled corn)
1-2 tbsp hot sauce (e.g. Sriracha)
1-1½ cups leftover rice
1-2 tsp soy sauce (light or dark soy sauce)
¼-⅓ cup fresh scallions, spring onions, diced (green part only)
chilli oil to garnish

Instructions

Melt the butter in a non-stick pan
Add in the minced garlic and stir until fragrant. Then add in the gochugaru/ red chilli flakes
Once sizzling, add the corn and cook for a few more minutes. Stir in your favourite hot sauce and season with salt.
Toss in your leftover rice. Then stir in the soy sauce and a handful of fresh scallions. Mix well to combine, taste and adjust seasonings.
Serve with a drizzle of chilli oil and DIVE IN!

Video

Keyword corn rice, easy asian recipes, Easy Vegetarian Recipes, fried rice, garlic fried rice, sweet corn, vegan asian recipes

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If you love garlicky fried rice, you need to try this version which is speckled with scallions too for a fragrant touch!

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Crispy Corn Curd

A classic restaurant-style Indo-Chinese dish, recreated at home! We love the crisp and golden-edged texture, foiled by the soft and creamy corn curd filling.

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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.