Start by gathering all your ingredients. Chop the onion, garlic, tomatoes, bell pepper, and green chili pepper. Drain the sweet corn and set everything aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
Stir in the diced tomatoes, bell pepper, and green chili pepper. Cook for about 5 minutes, allowing the vegetables to soften and the flavors to meld together.
Add the cooked basmati rice to the skillet. Use your spatula to break up any clumps and mix it well with the sautéed vegetables.
Pour in the sieved tomato puree and add the sweet corn. Season with smoked paprika, cumin, salt, and black pepper. Stir everything together, making sure the rice is well-coated with the spices and tomato sauce.
Drizzle the lime juice over the rice and give it one last good stir. Let it cook for an additional 2-3 minutes, allowing the flavors to infuse.
Once everything is heated through, remove the skillet from the heat. Serve your Mexican Fried Rice (Vegan) hot, garnished with freshly chopped cilantro if desired. Enjoy!
