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Corn Furikake Fried Rice

🇯🇵 Japan

Servings: 4 servings Total: 30 minutes

Ingredients

  • 4 scallions
  • 3 Tbsp vegetable oil, divided
  • 2½ cups fresh corn kernels (about 3 ears)
  • 6 garlic cloves, finely chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 1 Tbsp nori komi furikake, plus more for serving
  • 1½ cups chilled cooked rice
  • 1 Tbsp soy sauce
  • Kosher salt, to taste

Steps

  1. Trim dark green tops from scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts and set aside separately.
  2. Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly browned, about 4 minutes.
  3. Add garlic, ginger, furikake, and reserved white/pale green scallion parts. Cook, stirring often, until fragrant and scallions soften, about 1 minute.
  4. Add rice, soy sauce, and remaining 1 Tbsp oil. Cook, stirring occasionally, until rice is slightly crisp on the bottom, about 4 minutes. Season with salt.
  5. Scatter reserved dark green scallion tops over the rice and sprinkle generously with more furikake before serving.

Source: www.bonappetit.com