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

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Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes


  • 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


  • 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.


Calories: 360kcal | Carbohydrates: 60g | Protein: 17g | Fat: 7g | Cholesterol: 10mg | Sodium: 130mg | Fiber: 10g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. 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 🙂

  1. 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!

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

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

  4. 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. 35 Vegetarian Recipes for Cinco de Mayo (+ 10 Bonus Margarita Recipes) | Kitchen Treaty says:

    […] Mexican fried rice – Weelicious […]

  6. 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! 🙂

  7. This was great! Definitely a keeper.

    Is it better to use canola oil vs olive oil?

  8. 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!

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

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

  13. 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?

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

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

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

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