Mexican Fried Rice
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Mexican Fried Rice



I always keep a carton of eggs in our fridge so I can whip up an easy, high protein meal any time of day. However when I think of eggs, I normally associate them with breakfast. I wanted to reverse that stereotype so I teamed up with Safest Choice to create egg recipes that that are perfect for lunch, dinner or really any time of day. Essentially, beyond breakfast.

This Mexican Fried Rice dish has quickly become one of our family favorites. I happened to be working on the recipe the other week when Chloe, my little egg and bean eater, came home famished from an afternoon play date. She took some outside to eat and kept coming back in every few minutes with her empty bowl asking me for more. Before I knew it, she had finished thirds!

Over the next week I'll be sharing more out-of-the-box egg ideas that will make your cooking not only economical, but easy and delicious too. In the meantime, try this Mexican Fried Rice recipe out -- hopefully your crew will have the same response to it as mine did!

Today's recipe is part of our Eggs Beyond Breakfast week, sponsored by Safest Choice pasteurized eggs. Also, win a year's supply of eggs from Safest Choice - enter before October 29 here.

Mexican Fried RIce  (serves 4-6)

  • Prep Time: 10 mins,
  • Cook Time: 4 mins,
  • Rating:
    Rate this recipe
I always keep a carton of eggs in our fridge so I can whip up an easy, high protein meal any time of day. However when I think of eggs, I normally associate them with breakfast. I wanted to reverse that stereotype so I teamed up with Safest Choice to...


  • 2 teaspoons canola oil
  • 4 large eggs, whisked
  • 4 cups cooked brown rice
  • 1 can black beans, 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


  1. 1. Heat 1 teaspoon oil in a skillet or wok over medium-high heat. Stir fry the eggs for 30 seconds and remove to a plate.
  2. 2. Place the additional teaspoon oil in the skillet. Toss in the brown rice, beans, corn, salsa and cumin. Cook, stirringly continuously, until heated through, about 2 minutes.
  3. 3. Stir in the eggs and cheese to warm through and combine.
Mexican Fried RIce

Nutrition Information

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  1. Anna Nismiya

    September 5, 2015 at 3:46 am

    Last day happen to have this Mexican rice ..Believe me it was one of the good dish I ever had till date…

  2. Ouida Evans

    May 1, 2015 at 9:00 am

    Can hardly wait to make the Poblano Chili’s. Don’t think I can wait until 5/5!!

  3. Gwen

    June 6, 2013 at 5:24 pm

    Huge hit here! Topped with fresh avocado….I could see swapping the rice for quinoa if you already had it around the house.

  4. Jenn

    June 2, 2013 at 3:37 pm

    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!

  5. Pingback: 35 Vegetarian Recipes for Cinco de Mayo (+ 10 Bonus Margarita Recipes) | Kitchen Treaty

  6. Grace

    March 18, 2013 at 10:54 pm

    Made this tonight! It was sooo good! My 22 mo old ate thirds. I used your pressure cooker beans instead of black and it was an amazing substitution. We put crunchy tortilla chips On too!

  7. Barbie // Little Skyline

    January 8, 2013 at 10:33 am

    This was great! Definitely a keeper.

    Is it better to use canola oil vs olive oil?

    • catherine

      January 8, 2013 at 1:00 pm

      Canola and vegetable oil has a neutral flavor which is why I like to use it. You can use olive oil if you prefer that flavor! :)

      • Barbie // Little Skyline

        January 10, 2013 at 10:23 am

        Thanks! I really only buy olive oil. I guess I should experiment with others. Is canola better for frying?

        • catherine

          January 10, 2013 at 11:46 am

          Yes, canola oil is better for frying! You definitely would not want to use olive oil for frying as it has a low smoke point.

  8. aida mollenkamp

    October 22, 2012 at 2:56 pm

    I’m with you on always having eggs around — a total life saver!

  9. karla

    October 20, 2012 at 2:30 pm

    This looks really yummy! Do you think this would work well as a burrito filling and if it would, would it freeze well?

    • catherine

      October 22, 2012 at 11:52 am

      This would be fabulous wrapped in a tortilla! I haven’t tried freezing it, but in the past I have had success freezing rice so I would think freezing would be okay!

  10. Dana

    October 20, 2012 at 9:45 am

    What a great concept! My picky girl loves rice, beans, eggs and cheese, so I hope this is a winner for us. I know I’ll love it :) And as a bonus, it’s naturally gluten free! Which for us is a must. Thank you!

  11. Marta

    October 19, 2012 at 10:40 am

    I decided to add 1/2 cup of peas from your vegetable fried rice recipe and it turned out great. The most surprising thing was that my almost 9mo old son gulped it like he’s never eaten before (I could not keep up) without even mashing it…he liked the texture and flavors…definitely a keeper!

  12. Kate

    October 19, 2012 at 10:29 am

    We make fried rice all the time for dinner. I’ll have to try this Mexican version!

  13. Stephanie

    October 19, 2012 at 7:25 am

    It says, “Place the additional teaspoon oil in the skillet.”–I only see 1 Tablespoon listed. Was this supposed to be divided and if so where does the rest of it go?

    • catherine

      October 19, 2012 at 11:18 am

      I’ve updated the recipe! 2 teaspoons total. 1 teaspoon to cook the eggs and the second teaspoon to cook the rice!

  14. Vanessa

    October 18, 2012 at 10:41 pm

    Yum!! What a great idea!! BTW, your cookbook will be the Christmas gift for all of my mom friends!

  15. Jennifer

    October 18, 2012 at 12:28 pm

    I’ll be making that for dinner! :)

  16. Tracy

    October 18, 2012 at 10:58 am

    This may be a silly question, but how do you stir fry the eggs? Is that basically scrambling them? Thanks!

    • catherine

      October 18, 2012 at 11:30 am

      Yes, scramble them!

  17. Robyn Kirk

    October 18, 2012 at 9:13 am

    Looks yummy! Gonna do it next week. Love eggs “not for breakfast.”

  18. Venia

    October 18, 2012 at 8:28 am

    That sounds delish! I can’t wait to try it. Looking forward to more “out of the carton” ideas. :)