In an earlier post I had mentioned the multi-coloured corn grown in my home district of Dima Hasao. Glutinous in texture, it has the same name as that of sticky rice...maiju. Even the smell of the corn is similar to the aroma of steamed sticky rice. A marriage of rice and corn works wonderfully well as is evident in the use of this ingredient in many rice-based dishes.. I like using a handful or more of corn kernels in my fried rice. Of course it depends on the season and the availability. Against the white of the rice, the varied colours stand out elevating the dish to a different level!!
The other day I made this dish using some leftovers, rice and corn. The hint of yellow comes from turmeric. The garlic chives came from my backyard pots.
2 cups of cooked rice
3/4 cup of boiled corn
1 onion, chopped fine
2 cloves of garlic, crushed and cut into small pieces
1 thumb-size piece of ginger, finely diced
2 green chillies, chopped
3 tablespoons, oil
A pinch of turmeric powder
Salt to taste
Garlic chives/coriander for the garnish
- Heat the oil in a pan. When it comes to smoking point, fry the onions.
- Add the garlic, ginger,the chillies, and the turmeric.
- Fry for a few minutes then add the corn and the rice. Season.
- Continue cooking then form a well in the centre of the pan. Break the eggs into the well and stir till the eggs are cooked. (Check to see if it's too dry and whether a teaspoon of oil should be added before the eggs go in).
- Now gently stir the entire mix and keep cooking for a few more minutes.
- Take off the heat and add the garnish.