Mexican Fried Rice

Method8 steps

1. 1

   Step 1: Before heating the pan, mince the garlic, dice the onion and red pepper, drain the beans and corn, and have the cold cooked rice ready. If using the optional cooked chicken, shred or dice the 1½ cups now. Mix the six tablespoons of ready enchilada sauce with the two tablespoons water, cumin (½ tsp), chilli powder (¼ tsp), paprika (½ tsp), measured teaspoon salt (1 tsp) and a little black pepper in a small bowl.

   Uses 6 tbsp ready enchilada sauce · 2 tbsp water for the sauce · ½ tsp ground cumin · ¼ tsp chilli powder, adjusted to taste · ½ tsp paprika · 1 tsp salt for the sauce · Black pepper, for the sauce and finishing, to taste

2. 2

   Step 2: Heat the tablespoon olive oil (1 tbsp) in a large pan over high heat. Add the minced garlic (1 large) and stir for about 10 seconds, until fragrant.

   Fry minced garlic · 1 minUses 1 tbsp olive oil · 1 large garlic clove, minced

3. 3

   Step 3: Add the diced onion (1) and half red bell pepper to the garlic pan from step 2. Stir-fry for about 2 minutes, until the onion becomes translucent.

   Soften onion and pepper · 2 minUses garlic and oil in the pan · 1 onion, diced · ½ red bell pepper, diced

4. 4

   Step 4: If using the optional cooked chicken (1½ cups), keep the prepared 1½-cup portion from step 1 ready to add in step 5.

   Uses 1½ cups cooked shredded or diced chicken, optional

5. 5

   Step 5: Add the drained black beans (1 cup) and corn to the cooked vegetables from step 3, together with the prepared cooked chicken from step 4 if using it. Stir-fry for about 1 minute as an initial heating guide.

   Initial bean, corn and chicken heating · 1 minUses cooked onion, pepper and garlic · 1 cup canned black beans, drained · 1 cup canned corn kernels, drained · The 1½ cups prepared cooked chicken, if using

6. 6

   Step 6: Add the four cups of cold cooked rice and all the mixed sauce from step 1 to the pan from step 5. Break up the rice and toss quickly until evenly coated; continue heating and stirring until the rice and any chicken are hot throughout and reach at least 74°C (165°F).

   Uses heated vegetables and optional chicken · 4 cups cold cooked rice · mixed enchilada sauce and seasonings

7. 7

   Step 7: Taste the hot fried rice from step 6 and add a little of the extra finishing salt only if needed; the ready enchilada sauce may already be salty.

   Uses hot enchilada fried rice · Extra salt, only if needed after tasting

8. 8

   Step 8: Add black pepper to taste to the finished rice from step 7 and serve immediately, dividing it into two or three portions.

   Uses seasoned fried rice · Black pepper, for the sauce and finishing, to taste