Quick & Flavorful Mexican Fried Rice: A Weeknight Vegetarian Delight

Craving a taste of Mexico but short on time? Look no further than this vibrant and incredibly easy Mexican Fried Rice recipe! Ready in just 15 minutes – and honestly, closer to 10 – this dish is the perfect solution for busy weeknights. Utilizing leftover rice as its base, this vegetarian version explodes with flavor thanks to a secret ingredient: enchilada sauce! Get ready to transform simple ingredients into a satisfying and delicious meal that the whole family will love.

This isn’t your average fried rice. By starting with cooked rice, we achieve a restaurant-quality texture without the starchy or wet consistency you might get from cooking rice directly in a tomato-based liquid. This method truly elevates the dish, making it light, fluffy, and perfectly suited to absorb all the wonderful Mexican flavors we’re about to infuse.

This recipe is a fantastic way to use up any Mexican-inspired leftovers you might have in your fridge. While this version is vegetarian-friendly, feel free to add protein if you desire! Shredded chicken, flavorful Pork Carnitas, beef, or even fish would all be delicious additions, making this a truly versatile dish to adapt to your preferences.

The real star of this Mexican Fried Rice is the enchilada sauce. It provides a rich, savory, and authentic Mexican flavor base that elevates the entire dish. While homemade enchilada sauce is always a treat (my Easy Classic Enchilada Sauce recipe takes only 10 minutes!), store-bought works perfectly well for convenience. If you don’t have enchilada sauce on hand, taco sauce is a great substitute, offering a slightly different but equally delicious flavor profile. And in a pinch, even tomato paste can be used, though you’ll need to add extra seasonings and water to achieve the desired consistency and flavor – directions for this are included in the recipe notes below.

Add this versatile and lightning-fast recipe to your regular weeknight meal rotation. It’s a guaranteed crowd-pleaser that’s both satisfying and incredibly simple to make!

Mexican Fried Rice Recipe

Author: Nagi | RecipeTin Eats

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Cuisine: Mexican

Servings: 2-3

Ingredients

Rice Base:

• 1 tbsp olive oil
• 1 large garlic clove, minced
• 1 onion, diced (white or brown)
• 1/2 red bell pepper (capsicum), diced (about 1 cup)
• 1 cup canned black beans, drained
• 1 cup canned corn kernels, drained (or frozen corn)
• 4 cups cooked rice (day-old rice recommended – see notes)
• Optional Protein: 1 1/2 cups cooked protein (chicken, pork, beef), shredded or diced

Flavorful Sauce:

• 6 tbsp enchilada sauce (store-bought or homemade – see notes)
• 2 tbsp water
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (adjust to taste)
• 1/2 tsp paprika
• 1 tsp salt
• Black pepper to taste

Instructions

1. Prepare the Sauce: In a small bowl, whisk together all the Sauce ingredients until well combined. Set aside.
2. Sauté Aromatics & Vegetables: Heat olive oil in a large skillet or wok over high heat. Add minced garlic and cook for just 10 seconds until fragrant, being careful not to burn it.
3. Cook Onion and Bell Pepper: Add diced onion and bell pepper to the skillet and cook until the onion becomes translucent, about 2 minutes.
4. Add Protein (Optional): If using uncooked protein, add it to the pan now and sauté until cooked through.
5. Incorporate Beans and Corn: Add drained black beans and corn kernels (and cooked protein, if using). Cook for another minute, just until heated through.
6. Add Rice and Sauce: Add the cooked rice to the skillet. Pour the prepared enchilada sauce mixture over the rice and stir quickly and thoroughly to ensure the rice is evenly coated with the sauce and everything is well combined.
7. Season and Serve: Taste the Mexican Fried Rice and adjust seasoning as needed. Add more salt if required (the amount of salt needed will depend on the saltiness of your enchilada sauce). Season generously with black pepper. Serve immediately and enjoy!

Recipe Notes:

1. Make-Ahead & Freezing: To prepare this dish for freezing, cook the onion, garlic, bell pepper, and any uncooked meat you are using. Let the mixture cool completely. Then, place the cooled mixture in a freezer-safe ziplock bag along with all other ingredients EXCEPT the enchilada sauce, water, and rice. To cook from frozen, thaw the mixture, heat 1 tbsp olive oil in a pan, add the thawed ingredients and cook until heated through and any excess water has evaporated. Then, add the cooked rice and enchilada sauce and proceed with the recipe instructions. Frozen corn kernels are recommended for freezing over canned corn.
2. Best Rice for Fried Rice: Day-old cooked rice that has been refrigerated for at least 6 hours, or preferably overnight, is ideal for fried rice. This allows the rice to dry out slightly, resulting in a better texture and preventing it from becoming mushy. Freshly cooked rice can be used, but it may be slightly more difficult to toss with the sauce as it will be softer and tend to break apart more easily.
3. Enchilada Sauce Substitutes: If you don’t have enchilada sauce, taco sauce is a great alternative. For a tomato paste substitution, combine the following: 4 tbsp tomato paste, 3 tbsp water, 1 tsp ground cumin, 1/4 tsp chili powder (or to taste), 1 tsp paprika, 1 tsp oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1 tsp salt. Mix well and use in place of the enchilada sauce in the recipe.