How to make Mexican Fried Rice - Cooked rice mixed with coloured capsicums, tomato ketchup, mixed dried herbs and red chilli sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Oil (ऑइल)

Cuisine : Mexican

Course : Rice

Mexican Fried Rice Recipe Card

Mexican Fried Rice

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Mexican Fried Rice checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Corn And Spinach Rice, Pudina Paneer Pulao, Murgh Sabz Khichdi, Citrusy Babycorn Rice.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mexican Fried Rice Recipe

  • Basmati rice cooked 3 cups

  • Oil 3 tablespoons

  • Egg 1

  • Garlic cloves chopped 15

  • Onions finely chopped 2 medium

  • Carrots chopped 2 medium

  • Red capsicums finely chopped 2 medium

  • Yellow capsicums finely chopped 2 medium

  • Tomato ketchup 2 tablespoons

  • Red chilli sauce 1 teaspoon

  • Salt to taste

  • Mixed dried herbs 1/2 teaspoon

  • Parsley Chopped for garnishing


Step 1

Heat 2 tablespoons oil in a non-stick wok. Add the garlic and onions and sauté till the onions turn translucent.

Step 2

Add the carrots, red capsicums, yellow capsicums, Mix well and add tomato ketchup and red chilli sauce. Mix well.

Step 3

Add the rice, salt and mixed dried herbs. Toss well. Transfer the rice on a plate and set aside.

Step 4

Heat remaining oil in another non-stick pan. Break the egg in it. Sprinkle salt on top and allow to cook.

Step 5

Place the fried egg on the rice, garnish with chopped parsley and serve hot.