Perfectly fresh, peak season corn is hard to resist. So when I’m out shopping and spot those bright green husks, I can’t help but grab a few.
This variation of fried rice is a tasty way to highlight the sweet flavor and crisp texture of fresh corn.
I’ve been lucky to find sweet bicolor corn at our local Whole Foods market. They have some of the best corn in season now.
Use basic furikake that consists of sesame seeds, nori/seaweed, salt and sometimes sugar. Other flavorings such as salmon, bonito, egg, wasabi, shiso will overpower the sweet corn flavor. The fresh corn should be the highlight of this dish.
Cooking the eggs separately gives your rice distinctive curds of yummy egg in each bite and also adds a nice pop of color.
I used a small amount of soy sauce and relied on kosher salt and a bit of butter to season the dish.
Though not essential, including a fried or poached egg over the rice makes a splendid addition.
Corn Furikake Fried Rice
2-3
servingsIngredients
1 1/2 tablespoons neutral oil, divided
2 large eggs, whisked
2 tablespoons butter, divided (salted or unsalted works)
1/2 cup finely diced onion
2 garlic cloves, minced
1 1/2 cups fresh corn kernels (from about 2 ears of corn)
4 scallions, thinly sliced (reserve some of the darker green sliced scallions for serving)
2 cups (about 12 ounces) cooked, chilled jasmine rice (or medium grain white rice)
2-3 teaspoons low sodium soy sauce + more for serving
1 teaspoon kosher salt, divided + more to taste
Freshly ground black pepper
1 tablespoon nori komi furikake + more for serving
Fried or poached eggs for serving, optional
Sriracha for serving, optional
Directions
- Remove rice from the refrigerator and break up any large clumps. Set aside while you cook the eggs.
- If using a wok or large high-sided carbon steel pan, preheat over medium heat then add 1/2 tablespoon oil. If using a non-stick pan, add oil first then preheat over medium heat. Once oil is hot, add whisked eggs and cook, breaking up eggs, until just done. Transfer to a medium bowl.
- Heat wok over medium heat. Add 1 tablespoon salted or unsalted butter to the wok. Add onions and cook, stirring, until onions have slightly softened, about 2 minutes. Add garlic, corn, and scallions. Cook, stirring continuously for 1 minute. Season with 1/2 teaspoon kosher salt. Transfer to bowl with egg.
- Turn heat to medium-high. Add remaining 1 tablespoon oil to the wok (pour oil around the top rim of the wok so that it coats the sides). Once oil begins to smoke, add rice, breaking up any small clumps. Push rice up the sides of the wok and cook for a minute or two, until rice gets a bit crispy. Add reserved egg and corn mixture back to the wok with the rice and stir to combine. Drizzle 2-3 teaspoons soy sauce around the edge of the pan. Stir to combine with rice. Add reserved 1 tablespoon butter, 1/2 teaspoon kosher salt, pepper, 1 tablespoons furikake and stir to combine. Taste, and season with additional salt and pepper. Transfer rice to a low-sided serving bowl. Sprinkle with extra furikake, reserved scallions and fried or poached eggs (if using). Serve with sriracha and soy sauce.