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This Mexican Fried Rice is one of those recipes I make when I need dinner on the table fast and the fridge is looking a little sparse. Leftover rice, a can of black beans, some frozen corn, and a few eggs is all it takes to pull together a complete meal in about 15 minutes.
I’ve been making this since my kids were little. I still remember the afternoon my daughter Chloe came home from a playdate absolutely famished, took a bowl outside, and kept coming back in every few minutes asking for more. Before I knew it she’d had thirds! She’s older now, but this recipe still gets the same reaction, which honestly says everything.
Why I Love This Recipe
This is the kind of recipe that gets better the more you lean into it. A few things that make it work every time:
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- It’s perfect for leftover rice. Day-old rice actually fries up better than fresh because it’s drier and holds its texture in the pan. I almost always make this dish when I have rice sitting in the fridge needing to be eaten.
- It works for breakfast too. Scrambled eggs, beans, and rice in the morning? My family is completely on board. Top it with a crispy fried egg instead of scrambled if you want to make it feel a little more breakfast-forward. It also makes a great filling for Make Ahead Breakfast Burritos.
- The toppings make it. A dollop of sour cream, a handful of crushed tortilla chips, sliced avocado or homemade guacamole, and a squeeze of lime all take this to the next level. Let everyone add their own at the table.
More Mexican-inspired Recipes
If you make this Mexican Fried Rice, I’d love to hear how it goes! It’s one of those recipes that’s hard to mess up and even easier to make your own. Leave a comment below and a star rating, and let me know what toppings you went with.
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Mexican Fried Rice
Ingredients
- 2 teaspoons oil, divided
- 4 large eggs, whisked
- 4 cups leftover cooked brown rice (any rice will work)
- 1 15 ounce can black beans, rinsed and drained (about 2 cups cooked beans)
- 1 cup frozen corn kernels, defrosted
- 1 cup mild salsa
- 1/2 cup grated Mexican blend cheese
- 1/2 teaspoon ground cumin
Instructions
- Heat 1 teaspoon oil in a skillet or wok over medium-high heat. Add the eggs and stir fry for 30 seconds. Remove to a plate.
- Add the remaining teaspoon of oil to the skillet. Add the rice, black beans, corn, salsa, and cumin. Cook, stirring continuously, until heated through, about 5 minutes.
- Stir in the eggs and cheese and cook until warmed through and combined.
Would love to make but the instructions are not displaying. Can you please check into this?
Hi Laura! Thanks for your comment. Weelicious recently went through a big redesign and some of my older posts are missing information! I’ve added back the instructions and hope you can make this soon 🙂
My 5 yr old daughter is a picky eater and dinner is usually a struggle, but I served it with a little sour cream on top and she scooped it up with tortilla chips. She loved it!
Last day happen to have this Mexican rice ..Believe me it was one of the good dish I ever had till date…
Can hardly wait to make the Poblano Chili’s. Don’t think I can wait until 5/5!!
Huge hit here! Topped with fresh avocado….I could see swapping the rice for quinoa if you already had it around the house.
Made this the other night and it was a hit! My 2 year old loves her beans and we were able to get dinner and a few lunches out of it!
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