Description
Mexican Fried Rice with a subtle sweet and smoky flavor of chipotle and the beautiful color of turmeric, gives the ultimate quick and easy lunch or side dish!
Ingredients
Units
Scale
- 2 eggs
- 1 carrot, cut into matchsticks
- 1 small yellow onion, finely chopped
- 1/4 cup red bell pepper, 50g. semi finely chopped
- 1/2 cup frozen peas, 75g
- 2 cups leftover cold cooked rice, 500ml
- 1 tbsp turmeric
- 1 tbsp chipotle paste
- 1 tsp cumin
- 2 tsp garlic powder, divided
- 2 tbsp soy sauce
- salt and pepper, to taste, I used 1/4 tsp pepper and 1/2 tsp salt
Instructions
- Mix eggs with 1/2 tsp garlic powder, salt and pepper. In a skillet on medium high heat, pour the eggs into the pan with a little oil. Make scrambled eggs by folding the eggs with a spatula, and set aside.
- In the same pan fry carrot matchsticks, onion and bell pepper with chipotle paste and the rest of the spices. Fry for a couple of minutes, until vegetables reach your desired softness. I like to cook them for about 5 minutes. Add in rice and frozen peas*. Give it a good mix and then add in eggs. Pour over soy sauce. Taste and adjust seasoning with salt and pepper.
- I like to serve this with avocado and a dollop of sour cream. Adding some crunchy tortilla chips and shredded Mexican cheese are also high on my list!
Notes
* Note on the peas: I think using frozen peas are much better than fresh in this case. This is because they retain their firmness and don't get mushy like fresh peas. If you use fresh or canned peas I wouldn't heat them at all.
- Prep Time: 5 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2
- Calories: 424
- Sugar: 9.2
- Sodium: 1082
- Fat: 6.9
- Saturated Fat: 1.6
- Unsaturated Fat: 0
- Carbohydrates: 75.1
- Fiber: 5.4
- Protein: 15.1
- Cholesterol: 166