Put corn oil and rice in a fairly large pan and brown

Dissolve stock cubes and garlic in 1ltr of hot (not boiling) water then add salt, pepper and basil

Drain sweet corn and add to the liquid then add the liquid to the rice

Bring to boil and then simmer until most of the liquid is absorbed (around 95%) then turn off the heat and leave to stand in the pan for around ten minutes .

Transfer into a plastic box and leave to cool

You can then keep it in the fridge for at least 5 days and just use as needed ie: stir fry , egg fry or just heat in micro wave for a couple of minutes and eat as is.