Chimichurri Fried Rice

All the bright, hot flavors of South American chimichurri sauce come together in one skillet for this easy dinner. Ever since first time I tried Chimichurri rice at my friends place, I was itching to try it out.

Fried rice is a quick and delicious way to transform leftovers into something delicious! I have incorporated all the chimichurri sauce ingredients into the rice no need to make separate sauce. It’s quick and easy perfect for a side dish or if you stir fry chicken or shrimp, it’s a ONEPOT meal!!

Chimichurri Fried Rice

Course: Main CourseCuisine: Latin, Mexican


Prep time


Cooking time




  • 3 cups cooked Basmati rice

  • 1 small onion sliced

  • 1/2 cup shallots, chopped

  • 3-4 cloves garlic, chopped

  • 2 tbsp tomatoes paste

  • 2 tbsp olive oil

  • 1 ½ tbsp. Panca chili pepper paste or red chili powder

  • 2 Tbsp red vinegar

  • 1/2 tsp dried oregano

  • 1 tsp cumin powder

  • Pinch red pepper flakes

  • ¼ tsp turmeric

  • 1/2 cup green peas

  • 1 red bell pepper, chopped

  • 1 cup chopped cilantro

  • Salt & Pepper


  • In a wok heat up the oil. Add the onion, shallots and garlic and cook over a low heat until soft.
  • Add Panca chili pepper paste, tomato paste, turmeric, red pepper flakes, cumin and oregano and cook until fragrant for about 3-4 minutes.
  • Add the salt, peas, bell peppers and vinegar and cook for couple of minutes.
  • Add cooked rice and stir fry quickly at medium high temperature, until the rice is warm.
  • Add cilantro, mix well and serve hot!

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