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.
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!