You guys, I’m so sorry this is all taking so long to post about! I try really hard to bring our readers good ol’ home cooking recipes, ones that you would beg a friend after having dinner at their house for. Nothing too crazy fancy, but not plain chicken with salt and pepper either. Kind like this Mexican Corn. The problem is that it all takes time to photograph and create. I posted about a mexican fried rice bowl with crispy beef and I wondered if it was something that you all would be interested in. I got a big fat yes, but then I had to make a big ol’ roast again and guess what, with two little girls that eat like birds it’s hard to make a whole roast since we eat leftovers for days. So instead I decided to tackle one thing at a time. First up, Mexican Fried Rice.
That’s right, just like our teriyaki chicken quesadillas this is another mashup recipe. I made some easy rice with Mexican flavors one night and had so much left over I didn’t know what the heck to do with all the leftovers. It was too hot for soup and I wasn’t in the mood for a casserole so I decided to make it into a fried rice. I know there’s a fried egg in there but it totally works! It’s so darn delicious.
The secret to fried rice is to use 1-3 day old rice. It will fry up better in the pan, trust me. We made our rice in a slow cooker using half chicken broth, half water, a can of Mexican diced tomatoes and a little fresh cilantro. 2 days later we added some sauteed onion, peppers and that fried egg with a delicious little sauce mixture and bam! Mexican fried rice, baby!
Is Rice Gluten Free?
Yes, all rice is gluten-free.
This includes brown rice, white rice and wild rice.
Can Quinoa be Substituted for Rice?
Quinoa a popular substitute for starchier pasta and rice.
One cup of cooked quinoa has about 40 fewer calories than the same amount of white rice.
White rice has almost 15 times more grams of carbohydrates, and quinoa provides 5 more grams of fiber and double the protein.
Can Fried Rice Be Reheated?
Ideally, serve rice as soon as it has been cooked.
If you need to reheat, always check that the dish is steaming hot all the way through.
Mexican Fried Rice
Mexican Fried Rice
For the Rice
- 1 1/2 Cups Rice
- 1 1/2 Cup Chicken Broth
- 1 1/2 Cup Water
- 1 10 ounce can Rotel Diced Tomatoes with Cilantro and Lime Juice
- 1/4 Cup Fresh Cilantro, chopped
- 1 Clove of Garlic, minced
- Dash of salt
For the Fried Rice
- 1 Red Bell Pepper, chopped
- 1 Yellow Bell Pepper Chopped
- 1/2 Onion, chopped
- 2 Eggs, slightly whisked
- 2 Tablespoons Worcestershire Sauce
- 1 1/2 Tablespoons Sugar
- 1 Teaspoon Lime Juice
- 1 dash Tabasco
- Oil for frying
- Add the rice, chicken broth, water, can of tomatoes, cilantro, and salt to a rice cooker or pot and cook according to directions (for the pot heat to a boil, add a lid and turn down to a simmer for 20-30 minutes).
- Allow to cool completely and store in an airtight container in the fridge for up to 3 days. You can use the rice fresh, it just wont be as “fried”.
- Add a little oil to a pan and heat over medium high heat.
- Add the peppers and onions and cook, stirring occasionally for 5-10 minutes or until tender.
- Remove to a plate.
- Add a touch more oil and add the egg to the pan in a single layer.
- Gently lift the sides of the egg with a spatula and tilt the pan until all of the runny egg is cooking.
- Flip and cook until set then remove to a cutting board to chop.
- Add another couple of drizzles of oil to the pan and add the cold rice, stirring until heated through.
- In a small dish, stir together the Worcestershire, sugar and lime juice and add to the rice, stirring to coat evenly.
- Add the peppers, onions and egg back in and toss to combine.
Yield: 6 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 253 Calories
- Total Fat: 2.5g
- Cholesterol: 55.1mg
- Carbohydrates: 49.5g
- Fiber: 0.9g
- Sugar: 6g
- Protein: 7.2g