Grammy's Kitchen · Fried Rice · Mexican Fried Rice
One of 120 fried rice recipes we measured
10 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| liquid | 16% | 0% |
| fat | 2% | 4% |
| protein add | 24% | 30% |
| vegetables and beans | 29% | 27% |
| aromatics | 21% | 29% |
| salt | 1% | 0% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp olive oil |
| 3 g | 1 large garlic clove (, minced) |
| 150 g | 1 onion (, diced (white or brown)) |
| 60 g | 1/2 red bell pepper / capsicum (, diced (about 1 cup)) |
| 180 g | 1 cup tinned black beans ((drained)) |
| 154 g | 1 cup tinned corn kernels ((drained) (or frozen corn)) |
| 740 g | 4 cups cooked rice ((see notes)) |
| Optional: 1 1/2 cups protein ((chicken, pork, beef), shredded or diced) | |
| 92 g | 6 tbsp enchilada sauce ((see notes)) |
| 30 g | 2 tbsp water |
| 1 g | 1/2 tsp cumin |
| 1/4 tsp chilli powder ((or to taste)) | |
| 1 g | 1/2 tsp paprika |
| 6 g | 1 tsp salt |
| Black pepper |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OMG! This was the bomb! I cut the recipe in half and used a single boil in bag rice and it ended up being my entree lol :) added a little cayenne powder for heat to the sauce mix and served it with some mini cheese quesadillas. Thanks for the amazing recipe!!” — a cook, 5.0★
“Another hit Nagi! Was looking for something different for my leftover rice, and this was perfect with my tacos, which ended up being burritos! Used your tomato paste recipe! Will make your enchilada sauce next time!” — a cook, 5.0★