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Sweet Corn , Thai Pea Eggplants And Coriander leaves Fried Rice

Sweet Corn, pea eggplant and coriander fried rice a delicious , aromatic and flavourful fried rice

For the fried rice


250 grams of basmati rice

Wash well and soak for 10 minutes.

Cook the rice till almost done, drain and keep aside.


1 sweet corn , remove the corn and keep aside.

6 cloves of garlic finely chopped

1 inch ginger finely chopped

5 Thai Bird eye Chillies, keep whole

4 bulbs of onions finely chopped ( small onions)

4 lime leaves

30 Thai pea eggplants

1 stock cube

1/2 cup finely chopped coriander leaves

1/4 cup finely chopped stems of the coriander leaves



 Heat some oil in a pan. Sauté the finely chopped ginger, garlic, and chillies until fragrant.


 Add the finely chopped onions and sauté lightly. Add the lime leaves , the finely chopped coriander stems and stir fry for a few seconds. Add the pea eggplants and stir-fry until slightly tender. Add the sweet corn and stir-fry.


 Mix in the crushed stock cube, 1/4 cup of the coriander leaves, and . Stir-fry until well combined. Add the cooked rice and mix everything well, ensuring the rice is evenly coated with the seasonings. Finally, add the remaining chopped coriander leaves. Adjust salt to taste, if required.

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