Mexican Fried Rice, a new fried rice is in town!

Mexican Fried Rice

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings


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.
  • Serve immediately.
Nutrition Facts
Mexican Fried Rice
Amount Per Serving (1 g)
Calories 253
% Daily Value*
Cholesterol 55.1mg18%
Carbohydrates 49.5g17%
Fiber 0.9g4%
Sugar 6g7%
Protein 7.2g14%
* Percent Daily Values are based on a 2000 calorie diet.