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mexican fried rice recipe
- Total Time: 59 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy Mexican fried rice delivers smoky chipotle-lime flavor with satisfying textures, perfect for a hearty and flavorful weeknight dinner. It features day-old rice, diced chicken, poblano pepper, and crispy tortilla strips.
Ingredients
- 700 g long-grain white rice, cooked day-old
- 105 ml vegetable oil
- 340 g boneless skinless chicken breast or thighs, small diced (swap with shrimp or firm tofu for a lighter meal)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large poblano pepper
- 1 tablespoon chipotle in adobo sauce, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon dried Mexican oregano
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 120 ml vegetable broth
- 45 ml lime juice, from 1 large lime (plus 2 wedges for garnish)
- 0.5 cup fresh cilantro, chopped (plus extra for garnish)
- 3 corn tortillas, cut into thin strips
Instructions
- Prep Ingredients: Char the poblano pepper until its skin blisters and blackens; steam for 10-15 minutes, then peel, deseed, and finely dice. Heat 60 ml (4 tablespoons) vegetable oil in a small skillet until shimmering. Fry corn tortilla strips in batches for 1-2 minutes per batch until golden brown and crisp; drain them on paper towels.
- Cook Chicken and Saute Aromatics: Heat 15 ml (1 tablespoon) vegetable oil in a large wok or skillet over medium-high heat. Cook diced chicken for 5-7 minutes until browned and cooked through; remove it and set aside. Add the remaining 30 ml (2 tablespoons) vegetable oil to the same pan. Saute the finely diced yellow onion, stirring, for 3-4 minutes until it softens. Stir in the minced garlic for another 30 seconds until fragrant.
- Build Flavor Base: Stir in the diced charred poblano, minced chipotle in adobo, ground cumin, dried Mexican oregano, fine sea salt, and black pepper. Saute for just 1 minute, stirring constantly, to toast these spices and deepen the overall flavor.
- Add Rice and Broth: Add the cooked day-old rice to the pan, breaking up any clumps with your spoon. Pour in the vegetable broth and fresh lime juice. Increase heat to high and stir-fry, tossing constantly, for 5-7 minutes, until the rice is heated through, slightly dry, and some grains begin to crisp.
- Combine and Finish: Return the cooked chicken to the wok or skillet. Add the 0.5 cup of chopped fresh cilantro. Toss everything together vigorously for 1-2 minutes to ensure the chicken is reheated and the cilantro is well distributed. Serve immediately, topped generously with crispy tortilla strips and extra cilantro, and a lime wedge on the side.
Notes
Use cold, day-old rice for crispiness. Prep tortilla strips ahead to save time. If rice is too wet, increase heat to evaporate moisture; if sticking, add more oil. Try adding a pinch of smoked paprika for extra depth.
- Prep Time: 40 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (280 g)
- Calories: 640 calories
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg