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!
Mexican Fried Rice
Ingredients
- 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
Instructions
- 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.
- 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.
- Stir in the eggs and cheese to warm through and combine.
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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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! 🙂