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Mexican Fried Rice

15 mins Cook
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Copy of NomNom Recipes 2023 05 09T145744.352 3

Using leftover rice, this vegetarian Mexican Fried Rice will be on the desk in 15 minutes – toward 10 minutes actually. Made greater tasty by way of the usage of enchilada sauce as the flavour base! {Vegetarian/Vegan}
I call this “fried rice” due to the fact it is made the usage of leftover rice in place of making it “risotto fashion” starting with raw rice grains. I find that making it by way of cooking rice in a tomato liquid makes the dish extra risotto like and too starchy and wet for my liking. This technique the use of leftover rice is ideal – it absolutely is restaurant fashion.

Fried Rice


that is a great throw collectively mid week meal that you could make with Mexican-associated leftovers. I made this vegetarian due to the fact I didn’t have any leftover meat, but by way of all way when you have some, toss them in! Shredded hen, red meat Carnitas, pork or even fish will go top notch with this.
the key to this rice is the enchilada sauce which provides a heap of flavour. truth be instructed, I used home made. My smooth conventional Enchilada Sauce simplest takes 10 minutes to make so I frequently have a batch of it within the refrigerator (i exploit it for all styles of things other than Enchiladas – soups, dipping sauce or even on omelettes). however shop sold is quality too. you could substitute the enchilada sauce with taco sauce – though the flavor might be barely one of a kind, it’ll nevertheless be delicious, assure it. As a ultimate inn you can use tomato paste but it will require greater seasoning and loosening up with water – I’ve furnished instructions for this within the notes.
that is a top notch versatile and speedy recipe to add to your mid week meal rotation!

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Mexican Fried Rice

Mexican Fried Rice

maimoona
Using leftover rice, this vegetarian Mexican Fried Rice will be on the desk in 15 minutes – toward 10 minutes actually. Made greater tasty by way of the usage of enchilada sauce as the flavour base! {Vegetarian/Vegan}
prep time
10 mins
cooking time
15 mins
servings
2
total time
25 mins

Equipment

Ingredients

  • 1 tbsp olive oil

  • 1 large garlic clove , minced

  • 1 onion , diced (white or brown)

  • 1/2 red bell pepper / capsicum , diced (about 1 cup)

  • 1 cup tinned black beans (drained)

  • 1 cup tinned corn kernels (drained) (or frozen corn)

  • 4 cups cooked rice (see notes)

  • Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced

  • SAUCE

  • 6 tbsp enchilada sauce (see notes)

  • 2 tbsp water

  • 1/2 tsp cumin

  • 1/4 tsp chilli powder (or to taste)

  • 1/2 tsp paprika

  • 1 tsp salt

  • Black pepper

Instructions

1
Take the sauce ingredients in a small bowl and mix.
2
Heat the oil in a saucepan. Add the garlic and cook for 10 seconds until fragrant.
3
Add the onion and bell pepper and cook until the onion is translucent, about 2 minutes.
4
If using raw protein, add and fry until cooked.
5
Add black beans and corn. If you are using cooked protein such as shredded chicken, add it at the same time. Cook for 1 minute to warm up.
6
Add the rice and fish, stirring quickly to coat the rice evenly.
7
Check the seasoning and add more salt if needed.
8
The amount of salt needed depends on the saltiness of the enchiladas you use.
9
Season with black pepper and serve immediately.

Notes

To freeze, first eat the onion, garlic, bell pepper and meat (if using), then remove from the heat and leave to cool. Then, pour the enchilada sauce, water, and all other ingredients except rice into a stand-alone ziplock bag. Then cook, dissolve the ingredients, heat 1 tablespoon of olive oil in a saucepan, add the ingredients first and cook until it is well heated and the water has evaporated. Then add the rice and taco sauce and cook according to the recipe. I also recommend using frozen instead of canned corn. This recipe works best if the rice is left at least 6 hours before, preferably the day before. It can also be made with fresh rice, but because the rice is harder, it is more difficult to balance the fish. Enchilada Sauce can be replaced with taco sauce. If you do not have tomato paste, you can change it according to this recipe: 4 tablespoons of tomato paste 3 tablespoons of water 1 teaspoon of cumin 1/4 teaspoon of paprika (or to taste) 1 teaspoon of paprika 1 teaspoon of thyme 1/ 2 teaspoons onion powder 1/2 teaspoon garlic powder 1 teaspoon salt
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