Asian style fried rice always has a home in my fridge, but once you have the basics down, fried rice can be anything. The difference is oils and add-ins. The best advice I can give you is to start with cold rice, ideally made at least a day ahead.
Unlike traditional Mexican Rice dishes, this doesn't involve a can of tomatoes and sauce. The tomatoes here are just used for topping. The color comes from the spices!
Mexi Fried Rice
4 cups cooked rice, cold
1/2 cup sweet corn kernels
1/2 cup pigeon peas (or regular)
1/2 cup mixed bell pepper strips
1/4 cup thinly sliced onion (aprox 1/2 small onion)
3 roasted red peppers, diced
1 tsp cumin
1 tbsp turmeric
1 dried chili*
1 small tomato, diced
1 avocado, diced
Garlic Cilantro Balsamic
2 tbsp Garlic Olive Oil
1 tbsp Chipotle Olive Oil
Salt to taste
Heat the oils in a large pan to medium high. Add the onions and saute until just translucent, 1-3 minutes. Add the dried chili and the pigeon peas and cook for one more minute.
Add a pinch of salt and the bell pepper strips and stir well. Add the rice and mix together. Cover and let cook for 2 minutes. Sprinkle the spices over everything and give it a good toss. Cook stirring occasionally another 5 minutes. Remove the chili.
Stir in the sweet corn and roasted peppers and stir until heated all the way through. Serve with a small mound of diced avocado and tomatoes on each portion and a drizzle of Garlic Cilantro Balsamic on each.
* If you want it spicier, leave in the seeds. For less spice, take them out. For no spice, leave it out entirely and use all Garlic Oil.