Corn Furikake Fried Rice

Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts. Set aside separately.

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 2½ cups (packed) fresh corn kernels (from about 3 ears) and cook, stirring occasionally, until lightly browned, about 4 minutes (be careful as corn may pop).

Add 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, 1 Tbsp. nori komi furikake, and reserved white and pale green scallion parts; cook, stirring often, until fragrant and scallions are softened, about 1 minute. Add 1½ cups (lightly packed) chilled cooked rice, 1 Tbsp. soy sauce, and remaining 1 Tbsp. vegetable oil; cook, stirring occasionally, until rice is slightly crisp underneath, about 4 minutes. Season with kosher salt.

Scatter reserved dark green scallion parts over fried rice and sprinkle generously with more furikake to serve.