Heat 4 tablespoon oil in a pan on medium-high flame.
4 Tablespoon Oil
Add chopped onions and cabbage, saute for a minute or until cabbage is half done.
¼ Cup Onion, ¼ Cup Cabbage
Now add chopped carrot, pepper, saute for a minute or until vegetables are half done.
⅓ Cup Carrot, ½ cup Green Pepper
Reduce the flame, add cooked rice, boiled sweet corn kernels, salt, white pepper powder, black pepper powder and mix well carefully. Make sure not to break the rice grains. Cook for 2-3 minutes or until rice is hot.
3 Cups Rice, 1 Cup Sweetcorn Kernels, Salt, ½ teaspoon White Pepper Powder, 1 teaspoon Black Pepper Powder
Finally add vinegar, soya sauce, spring onion and mix well.
1 tablespoon Vinegar, 1 teaspoon Soy Sauce, ¼ cup Spring Onion
Serve piping hot mildly spiced Corn Fried Rice with any Indo-Chinese starters