Mexican Fried Rice

Ingredients

• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)ground chicken
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 2.5 ml (1/2 teaspoon), or to tastepepper
• 1white or yellow onion
• 3 cloves, mincedgarlic
• 400 g (14 ounces; 1 can), drained and rinsedblack beans
• 150 g (1 cup)corn
• 675 g (4 1/2 cups) cooked white rice (made from 1 1/2 cups uncooked)white rice
• 120 ml (1/2 cup)enchilada sauce
• 30 ml (2 tablespoons), from 1 limelime juice
• 5 ml (1 teaspoon)smoked paprika
• 8 g (2 tablespoons), freshly choppedfresh coriander
• 1, dicedtomato
• 38 g (1/4 cup), crumbledfeta cheese

Instructions

1. 1

   Cook the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Add the ground chicken, onion, salt and pepper. Cook for 5 minutes, breaking up the chicken as it cooks, then add the garlic and cook for a further minute.

2. 2

   Add rice mixture

   Stir in the black beans, corn and cooked rice. If needed, add another drizzle of olive oil. Turn the heat to high and cook, stirring often, until the rice just starts to crisp.

3. 3

   Mix in sauce

   Whisk the enchilada sauce, lime juice and smoked paprika together in a small bowl. Pour over the rice, reduce the heat to medium and toss until everything is coated.

4. 4

   Finish and serve

   Take the pan off the heat and scatter over the coriander, diced tomato and crumbled feta. Serve.

What is Mexican fried rice?

Fried rice is a flexible way to turn cooked rice into a complete skillet meal; this version brings in Mexican-inspired ingredients and seasonings. Chicken, black beans and corn make it substantial, while enchilada sauce, lime and smoked paprika give the rice its savoury, tangy finish.

The combination works because the sauce coats the rice rather than drowning it, and the fresh toppings bring contrast after cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 684 calories, 37g protein, 90g carbs, 20g fat.

The rice and corn provide most of the carbohydrates, while the chicken and beans contribute protein. Olive oil and feta account for much of the fat; serve with a green salad or extra vegetables to balance the plate.

Choose the right rice

Cooked rice: The recipe uses 4 1/2 cups cooked rice, equivalent to 1 1/2 cups uncooked. Rice cooked ahead and cooled is easier to stir-fry without turning soft or clumping.

If cooking the rice for this dish, make sure it is cooked through and let excess steam escape before adding it to the pan.

Brown the chicken well

Chicken: Break the mince into small pieces as it cooks so it browns evenly and mixes throughout the rice. Give it the full 5 minutes before adding the garlic.

Garlic: Add it after the chicken has started cooking and cook for just 1 minute, as it can burn if left over high heat for too long.

Get some crispness

Hot pan: Once the beans, corn and rice are in, raise the heat to high and stir often. The rice should begin to crisp at the edges; avoid adding the sauce before this stage.

Room to move: Use a large skillet so you can toss the mixture without packing it tightly into the pan. If it is crowded, cook in batches.

Balance the sauce and toppings

Sauce: Whisk the enchilada sauce with the lime juice and smoked paprika first, then pour it over the rice. Toss over medium heat so the sauce spreads evenly without prolonged cooking.

Finish: Add the coriander, tomato and feta after taking the pan off the heat. Their fresh, cool and salty notes contrast with the hot, savoury rice.

What to serve alongside

The skillet can be served on its own, or with a simple green salad or sliced avocado. Keep extra lime wedges on the table for anyone who would like a sharper finish.

For a larger meal, serve it with warm tortillas. As the dish already includes rice, beans and chicken, a fresh side is an easy way to add variety to the plate.

Recipe notes & tips

• Use rice that has been cooked and cooled so it is easier to fry without becoming mushy.
• Drain and rinse the black beans well before adding them.
• Break the chicken into small pieces for an even mix through the rice.
• Wait until the rice starts to crisp before pouring in the sauce.
• Taste the finished rice before serving and adjust the salt or lime to suit.

Variations

• Add heat: Stir in chopped fresh chilli or a pinch of chilli flakes with the garlic.
• Swap the protein: Use ground turkey instead of ground chicken.
• Make it vegetarian: Leave out the chicken and add extra black beans.
• Change the cheese: Use crumbled cotija in place of feta if available.
• Add vegetables: Stir in diced peppers with the onion.

Common mistakes to avoid

• Using wet rice: Excess moisture can make the dish soft; use cooked rice that has cooled and released its steam.
• Crowding the skillet: The rice may steam instead of crisping; use a larger pan or cook in batches.
• Adding garlic too early: It can burn while the chicken cooks; add it after the chicken and cook for 1 minute.
• Pouring sauce in too soon: The rice will miss its chance to crisp; wait until it starts to brown at the edges.
• Cooking the toppings: The tomato and coriander lose their fresh contrast; add them after removing the pan from the heat.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat until piping hot in a frying pan or microwave, adding a small splash of water if the rice seems dry.

Frequently asked questions