First, cook the rice based on your desired method and keep aside.
Heat a large pan with oil and add the ginger, garlic and white part of spring onion. Saute until translucent.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-1.jpg" alt=“fried rice” width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-2.jpg" alt=“fried rice” width="48%" />
Add the corn, bell pepper, sugar and saute for a minute until veggie is half done.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-3.jpg" alt=“fried rice” width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-4.jpg" alt=“fried rice” width="48%" />
Now, add the salt, black pepper and soya sauce. Saute in medium until the mixture turns dry and the veggies are almost done.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-5.jpg" alt=“fried rice” width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-6.jpg" alt=“fried rice” width="48%" />
Add the cooked rice to the pan. Mix well until all the sauce and veggies gets coated with the rice. Saute for a minute and turn off the flame. Garnish with green part of spring onion.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-7.jpg" alt=“fried rice” width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/cfr-8.jpg" alt=“fried rice” width="48%" />
Enjoy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/corn-fried-rice-1.jpg" alt=“corn fried rice” width="100%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/corn-fried-rice-2.jpg" alt=“corn fried rice” width="100%" />