Name: Corn Furikake Fried Rice
Total time: 30 minutes
Yield: 4 servings
Ingredients: 4 scallions; 3 Tbsp. vegetable oil, divided; 2½ cups (packed) fresh corn kernels (from about 3 ears); 6 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; 1 Tbsp. nori komi furikake (such as Ajishima), plus more for serving; 1½ cups (lightly packed) chilled cooked rice; 1 Tbsp. soy sauce; Kosher salt

Sweet corn fried rice furikake and thinly sliced scallions in a serving bowl.

Photo by Travis Rainey, Food Styling by Liberty Fennell, Prop Styling by Gerri Williams

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 notes

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