Corn: Grilled corn (from fresh cobs) adds a wonderful smoky flavor. If you don’t have a grill, you can pan-sear frozen or ...

This pantry-friendly fried rice includes canned corn, scallions, ginger and garlic. It's seasoned with a trio of salt, sugar and MSG, alongside black and white peppers, for an explosion of flavor.

In a large bowl, beat eggs with a fork; stir in egg whites, cooked rice, corn, chiles, cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated with cooking spray.

Miso-brown-butter rice cakes with corn Every time I step into an H-Mart, I can’t resist stocking up on banchan, Turtle Chips, and way too many Korean rice cakes.

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.

Drain the chicken, reserving 1/2 the marinade. Place the rice, stock, 1 1/2 cups water, corn and black beans on a 4cm-deep, 25cm x 35cm baking tray. Stir to combine.

This corn fried rice is a force of flavor, thanks to salt, sugar and MSG This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

What you’re left with is a pure-tasting fried rice, in which the rice and corn — not the cooking fat — star. This smart trick comes from Liew, 39, as documented in his cookbooks “Konbini ...