Mexican Fried Rice
Use last night's rice - it has to be cold as warm rice will go starchy and sticky
Ingredients:
- 3 cups cooked white rice
- 4 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup sweetcorn
- 1 green chilli, chopped
- 1/2 cup chopped tomatoes
- 1 tsp cumin
- 2 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp salt
- grind black pepper
- 2 spring onions, sliced
Method:
- Add two tablespoons of the olive oil to a large frying pan over medium-high heat.
- When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.
- Add the tomatoes, sweetcorn, and green chilli, and cook for 2 to 3 minutes or until the liquid has cooked out.
- Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.
- Turn the heat down to medium, add the remaining olive oil and the cooked rice.
- Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.
- Stir in the spring onions, and remove the pan from the heat.