Savoury mince fried rice with classic South African chutney

There isn’t always time for lots of cooking and fried rice is often a great way to go. Throwing together leftovers or what you have in your pantry and freezer helps when you haven’t gone to the shops. This savoury mince fried rice is a tasty way to put together items you have at home to make a lunch or dinner you’ll be having more often. Whether you’re just in need of a quick meal or doing healthy food prep for the week’s lunches, this recipe is perfect for you.

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Savoury mince fried rice suggestions

The toasted basmati rice is a great way to add some new elements to your meals but you’re welcome to use leftover rice from the fridge. The leftover rice is best if it’s two to three days old already, which helps it absorb the liquid in your sauce. You can also use a cup of frozen vegetables to add some colour and nutrients to your dish. The recipe is easy to adjust for more people or more meals. It’s great to enjoy while watching your favourite shows with your family. Every curry or mince dish is best when you add some Mrs Ball’s Chutney.

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If you’re in the mood for a meal that’s easy to prepare and as tasty as possible, this savoury mince fried rice recipe is just right for you.

Last updated on 26 July 2023

Savoury mince fried rice recipe

5 from 1 vote

Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 500 g 500 minced beef (lean)

• 1 cup 1 raw Basmati rice

• 1 1 green pepper, pitted and chopped

• 1 tbsp 1 garlic, crushed

• 1 packet 1 mushroom and chicken soup

• 250 ml 250 water

• 50 ml 50 olive oil

• black pepper

Method

• Use a large frying pan with a lid to cover later. Heat the olive oil in the large frying pan over medium to low heat.
• Add the raw rice and stir continuously until you can hear the rice making a popping sound. Be careful not to burn the rice or let the oil get too hot. When all of the rice has swollen or is fried until light golden brown, remove, place in a bowl and set aside.
• Add the raw minced meat to the frying pan and fry the mince until light golden brown. Remove from the heat.
• Add the contents of the packet of soup to 250 ml water and stir well.
• Place the frying pan back onto medium-low heat and add the rice, chopped pepper and garlic. Mix thoroughly.
• Pour the soup mixture into the minced meat and rice in the frying pan. Make sure all the ingredients are covered by the soup mix, if not, add more water until it is completely covered. Place the lid on and reduce the heat to a very low temperature and let it simmer until all the soup has been soaked up by the rice.
• Serve with black pepper, Mrs Ball’s Chutney and a salad of your choice.

Notes

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