Ginger, Egg and Sweetcorn Rice


2 inch square piece of fresh ginger
4 green chillies.
Both minced in a mini food processor.

6 cups of cooked leftover rice.
1 tbsp chilli flakes
2 tsp salt
4 eggs beaten
3 x 165g tins of sweetcorn, drained.
Quarter cup light soy sauce
Salt to season


Heat the wok.
Add the oil and heat.
Add the minced chilli and ginger but keep aside 1 tbsp. Don’t worry about amount of ginger…the flavour and warming heat comes from the ginger! Stir and add the chilli flakes then sweetcorn.

Stir for few minutes, just to dry the corn a little. Make a well in the centre. Pour the eggs. Add pinch of pepper and salt.
Scramble this by letting it stand…scraping and stirring again. It will Scramble!

Next add your rice, add quarter cup light soy sauce and the reserved tbsp ginger chilli mince and mix really well.
Let everything come together and cook on low.

Check seasoning now as soya sauce will have added saltiness but still adjust if necessary.

Serve with kebabs, grilled meats or have on its own.

Pics below of cooking steps:

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