rinse rice very well till the water runs clear of starch. soak rice in 1 cup water for 30 mins. after 30 mins drain the rice and keep aside.
add the soaked and drained rice to the hot water. gently shake the pan or stir the rice grains with a fork. on a medium to high flame cook the rice without the lid. cook till the rice grains become al dente or just cooked.
remove the pot from fire and strain the rice. while straining, you can also gently rinse the rice in water so that they stop cooking and don't stick to each other. you can also fluff the rice with a fork and keep aside. cover the rice and keep aside till the rice cools completely.
when the rice is soaking, steam or pressure cook 1 medium to large corn cob. you can steam 1 medium to large sweet corn cob in a steamer or a pressure cooker. if pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water.
when the corn cob becomes warm or cools down, slice off the corn kernels from the cob. be careful while slicing the kernels. you will need about 1 to 1.25 cups of corn kernels. keep the corn kernels aside.
heat 2 tablespoon sesame oil or toasted sesame oil in a wok or kadai.
now add the corn kernels. stir fry for a minute or two. add 1 tablespoon fermented soy sauce. i used a gluten free soy sauce. if using any other soy sauce, then add as per taste. add 1 teaspoon crushed black pepper or pepper powder. give a good mix.
now add the rice in parts. after adding one part. lightly stir and mix. then add another part of rice. also season with salt. mix well. add 2 tablespoon of chopped spring onion greens.
serve sweet corn fried rice garnished with the remaining 1 tablespoon spring onion greens with a side veggie gravy dish like veg manchurian or veg balls in hot garlic sauce or chilly mushroom.