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Home Mexican Recipes

Mexican Fried Rice

By:Nagi
Published:9 Jul '14Updated:9 Aug '20
44 Comments
Recipe v

Using leftover rice, this vegetarian Mexican Fried Rice will be on the table in 15 minutes – closer to 10 minutes actually. Made extra tasty by using enchilada sauce as the flavour base! {Vegetarian/Vegan}

Made extra tasty by using enchilada sauce as the base (or taco sauce or salsa). On the table in 10 minutes! #vegan #vegetarian

I call this “fried rice” because it is made using leftover rice rather than making it “risotto style” starting with uncooked rice grains. I find that making it by cooking rice in a tomato liquid makes the dish more risotto like and too starchy and wet for my liking. This method using leftover rice is perfect – it really is restaurant style.

This is a great throw together mid week meal that you can make with Mexican-related leftovers. I made this vegetarian because I didn’t have any leftover meat, but by all means if you have some, toss them in! Shredded chicken, Pork Carnitas, beef or even fish will go great with this.

The key to this rice is the enchilada sauce which adds a heap of flavour. Truth be told, I used homemade. My Easy Classic Enchilada Sauce only takes 10 minutes to make so I often have a batch of it in the fridge (I use it for all sorts of things other than Enchiladas – soups, dipping sauce and even on omelettes). But store bought is fine too. You could substitute the enchilada sauce with taco sauce – though the flavour will be slightly different, it will still be delicious, guarantee it. As a last resort you could use tomato paste but it will require extra seasoning and loosening up with water – I’ve provided directions for this in the notes.

This is a great versatile and fast recipe to add to your mid week meal rotation!

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Mexican Fried Rice

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Rice
Mexican
5 from 7 votes
Servings2 - 3
Tap or hover to scale
Print
  • 181
Super fast, super versatile, super tasty - a super mid week meal to add to your rotation! Feel free to substitute the ingredients with whatever you have on hand, including adding proteins - any shredded or diced meat would be a great addition. The key to keeping it "Mexican" is the enchilada sauce and the spices.

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

  • Combine the Sauce ingredients in a small bowl and mix.
  • Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
  • Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
  • If you are using uncooked protein, add it and sauté until just cooked through.
  • Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
  • Add the rice and Sauce and stir quickly to coat the rice evenly.
  • Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
  • Season with black pepper and serve immediately.

Recipe Notes:

1. To make this ahead to freeze, cook the onion, garlic, bell pepper and meat (if using), then remove from heat and allow to cool. Then pour into a ziplock bag alone with all the other ingredients EXCEPT the enchilada sauce, water and rice. Then to cook, thaw the ingredients, heat 1 tbsp olive oil in a pan over high heat, add the ingredients first and cook until heated through and excess water is evaporated. Then add the rice and enchilada sauce and cook as per the recipe. I also recommend using frozen rather than canned corn kernels.
3. This dish is best made with leftover rice made at least 6 hours or so ago, preferably the day before. It can also be made with freshly cooked rice but it will be harder to toss the Sauce through evenly as the rice will be harder to break up.
3. Enchilada Sauce can be substituted with taco sauce. If you don't have either, you can substitute with tomato paste using the following recipe:
4 tbsp tomato paste
3 tbsp water
1 tsp cumin
1/4 tsp chilli powder (or to taste)
1 tsp paprika
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Mexican Fried Rice Nutrition

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44 Comments

  1. Sara says

    January 22, 2016 at 3:01 am

    I made the pork carnitas recipe last week and my boyfriend said it was “the best pork i’ve ever had”! Coming back for more recipes!! I’m assuming this mexican fried rice recipe is with leftover white rice? Has anyone tried this with brown rice? :-/ I’m scared to.

    Reply
    • Nagi | RecipeTin says

      January 22, 2016 at 8:50 pm

      Oooh, I’m so glad you enjoyed the carnitas Sara! Thanks for letting me know! I’ve tried this with brown rice, I liked it! Slight nutty flavour complimented it quite nicely, I thought!

      Reply
  2. Gloria | Food Oh Glorious Food says

    September 29, 2015 at 11:22 am

    How have I not come across this recipe yet?! Totally remiss of me. Looks like we’ll be having Mexican feasts next week. Woot!

    Reply
    • Nagi | RecipeTin says

      September 30, 2015 at 9:43 am

      It’s pretty original, isn’t it?? I mean, WHO on earth makes “Mexican fried rice”? But it works!!! 🙂

      Reply
  3. Claire | Sprinkles and Sprouts says

    September 28, 2015 at 9:54 pm

    5 stars
    Just popping over from your Shredded Mexican Beef Burritos recipe…this rice looks delicious!
    I love that it uses up leftover rice…..I always cook too much rice. (Well I always cook to much food full stop!!! I can’t stand the thought of people leaving hungry!)
    So I love ways to use up eft over rice.
    And then the fact you can stuff this into burritos which are one of the best handheld foods ever. SCORE!!!
    Pinning!

    Reply
    • Nagi | RecipeTin says

      September 30, 2015 at 7:17 am

      Aww, thanks Claire! So funny seeing you comment on this oldie recipe. Oldie but a goodie!!! 🙂

      Reply
  4. Michelle @ Vitamin Sunshine says

    May 28, 2015 at 9:55 pm

    5 stars
    Love the idea of using cooked rice, like a fried rice recipe. You are right– although most Mexican/Spanish rice recipes call for cooking the rice in the tomatoes, it does always turn out too soupy, and no at all like authentic restaurant dishes.

    I’ve been craving fried rice for months, and Mexican is always good with me!

    Reply
    • Nagi | RecipeTin says

      May 29, 2015 at 7:27 am

      I actually don’t get it. There is no way that restaurant style Mexican rice could come out not sticky if made in the pot with the tomato. Surely they make it like this?? Either that or they use tomato paste rather than tinned tomatoes. Hmm. More experimentation may be required!

      Reply
  5. Kei says

    March 11, 2015 at 7:39 pm

    Thanks for this!! Rushing around trying to find a recipe to work with my cooked rice and leftover chicken, I had 40 mins to prepare and this worked! Alternated black beans for red kidney beans, used taco mix then added the extra spices, and added a bit of tomato sauce to add some sweetness… It was a success! Thanks 😉

    Reply
    • Nagi | RecipeTin says

      March 12, 2015 at 6:34 am

      Great! I’m so glad you enjoyed this! Your variations are great – that’s the beauty of recipes like this, you can just use it as a base for whatever you have on hand! 🙂

      Reply
  6. Dorothy Dunton says

    February 18, 2015 at 11:09 am

    Hi Nagi! Do you ever make green enchilada sauce? I have a great recipe and I use it with pork or chicken in enchiladas. Not hot, unless you add some jalapenos. I also use it in chili. It’s jus good stuff!

    Reply
    • Nagi | RecipeTin says

      February 18, 2015 at 5:02 pm

      I haven’t tried yet because I find it hard to find Mexican ingredients here in Australia! I have seen some recipes though. I would love to have a peek at yours if you have it handy! 🙂

      Reply
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