Don’t tell the rice, but the star of this dish is really the corn. Summer corn is sweet and shiny and special, and it deserves to be celebrated. Using nearly twice as much corn as cooked rice is in line with that sentiment and makes this garlic-and-ginger-inflected fried rice particularly light and fresh. The addition of furikake is inspired by bags of seaweed-flavored corn snacks, and its salty, iodine tang works well with the natural sweetness of corn.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts. Set aside separately.
Step 2
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 2½ cups (packed) fresh corn kernels (from about 3 ears) and cook, stirring occasionally, until lightly browned, about 4 minutes (be careful as corn may pop).
Step 3
Add 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, 1 Tbsp. nori komi furikake, and reserved white and pale green scallion parts; cook, stirring often, until fragrant and scallions are softened, about 1 minute. Add 1½ cups (lightly packed) chilled cooked rice, 1 Tbsp. soy sauce, and remaining 1 Tbsp. vegetable oil; cook, stirring occasionally, until rice is slightly crisp underneath, about 4 minutes. Season with kosher salt.
Step 4
Scatter reserved dark green scallion parts over fried rice and sprinkle generously with more furikake to serve.
