MEXICAN FRIED RICE

10 MINUTES

15 MINUTES

Spice up your rice with our amazing Mexican Fried Rice recipe! Made with Pantry to Plate favourites including Chipotle Chilli Powder, Oregano, Garlic Powder, Onion Powder and Cumin Seeds, this crowd pleaser is as delicious as it looks!


Ingredients

Sauce:

¼ Cup canola oil

¼ Cup plain flour

500g Jar of Passata

1 ½ Cups water

1 Chicken stock cube

1 Tbs Oregano

2 Tsp Cumin Seeds

2 Tsp Paprika

½ Tsp Chipotle Chilli Powder

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tbs Brown sugar

 

Fried Rice:

3 – 4 Cups of left over cooked rice, ideally a day old

1 Tbs Olive oil

1 Tbs Garlic Powder

1 Diced capsicum (red ideally)

1 Can drained kidney beans

1 Can corn kernels (or peas and corn mix)

Optional 1 Cup shredded meat (chicken or beef)

1 Diced onion

Salt and pepper to taste


Method

To make the sauce;

  1. Add oil to saucepan over med-high heat
  2. Add flour and whisk until smooth
  3. Add remaining ingredients and continue to whisk until smooth
  4. Reduce heat to low and allow to simmer for 10-15mins, stirring occasionally so as not to burn or stick
  5. Set aside to cool

Note: Makes enough for 2 batches of the fried rice. Can be stored in the fridge for up to 1 week, freezes well.

To make the rice;

  1. Add oil to wok over high heat
  2. Add onion, garlic powder, capsicum and fry for 2 mins
  3. If using meat, add to the wok with kidney beans and corn, stirring to heat through for 2-3mins
  4. Add the rice and give a good stir
  5. Add half the sauce and stir through to ensure even coating of all rice
  6. Add salt and pepper to your taste
  7. Continue to stir while rice heats through evenly
  8. Serve hot


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