Photo of Thai Basil Fried Rice with Baby Corn by WW

Thai Basil Fried Rice with Baby Corn

Total Time
25 min
15 min
10 min
Baby corn chunks bulk up this easy fried rice and provide a crisp-tender textural contrast to the other ingredients. What sets Thai-style fried rice apart from the kind you’re accustomed to getting from your favorite Chinese restaurant are the main flavor agents. Instead of soy sauce as the main savory seasoning, this style of fried rice uses oyster sauce and fish sauce; if you prefer a vegetarian version, you can swap in vegetarian oyster sauce and soy sauce. If you can find Thai basil, it’s ideal here, where it lends a spicier, more anise-like flavor.


Oyster sauce

2 Tbsp

Fish sauce

2 tsp

Sriracha chili sauce

1 tsp, or up to 2 tsp

Canned baby corn

15 oz

Canola oil

1 Tbsp

Uncooked onion(s)

1 cup(s), chopped


3 medium clove(s), minced


3 item(s), large, lightly beaten

Cooked long grain brown rice

2 cup(s)


1 cup(s), leaves, preferably Thai basil


  1. In a small bowl, stir together the oyster sauce, fish sauce, and sriracha. Drain the corn, pat dry, and cut diagonally into 1-in pieces.
  2. Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the onion and garlic; stir-fry 3 minutes. Push the onion mixture toward the outer edges of the pan. Pour the eggs into the middle of the pan; stir constantly to scramble, about 1 minute, then stir the eggs into the onion mixture. Add the rice, baby corn, and sauce mixture; stir-fry 3 minutes. Stir in the basil.
  3. Serving size: about 1 cup