A garlic fried rice that maximizes the sweetness of corn. The key is to simmer it in melted butter. Using rice cooked with the corn cob results in an even more flavorful finish. Please try this dish, perfect for summer.
Ingredients
Main Ingredients (2 servings)
- Rice <b>250g</b>
- Corn <b>1 ear</b> (approx. <b>150g</b>)
- Butter <b>25g</b>
- Garlic (minced) <b>1 tbsp</b>
Seasonings
- Salt <b>to taste</b>
- Pepper <b>to taste</b>
- Soy Sauce <b>1 tsp</b>
Steps
- Cut the corn kernels off the cob. Place the kernels from 1 ear of corn and about 150ml of water (the same amount as the corn) in a bowl.
- Add the corn cob you removed to the water and cook the rice. [This is the secret!] The cob releases its sweetness, resulting in flavorful rice.
- Melt 25g of butter in a frying pan and add 1 tbsp of minced garlic. Sauté over low heat.
- Once the butter starts to foam, add the corn and water from step 1 to the pan. Cover and simmer over high heat for 1 minute 30 seconds to 2 minutes. [This is the secret!] The rice absorbs the sweetness from the corn and the cooking liquid, enhancing the flavor.
- Add a pinch of salt and mix with 250g of rice cooked in step 2.
- Add a pinch of pepper and 1 tsp of soy sauce to adjust the flavor, stir-fry everything together, and it's done.
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