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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 (or one of these 9 Recipes to Use Leftover Rice) 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.
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! 🙂
This was great! Definitely a keeper.
Is it better to use canola oil vs olive oil?
I’m with you on always having eggs around — a total life saver!
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!
This looks really yummy! Do you think this would work well as a burrito filling and if it would, would it freeze well?
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!
-Dana
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!
We make fried rice all the time for dinner. I’ll have to try this Mexican version!
I’ve updated the recipe! 2 teaspoons total. 1 teaspoon to cook the eggs and the second teaspoon to cook the rice!
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?
Yum!! What a great idea!! BTW, your cookbook will be the Christmas gift for all of my mom friends!
I’ll be making that for dinner! 🙂
Yes, scramble them!
This may be a silly question, but how do you stir fry the eggs? Is that basically scrambling them? Thanks!
Looks yummy! Gonna do it next week. Love eggs “not for breakfast.”
That sounds delish! I can’t wait to try it. Looking forward to more “out of the carton” ideas. 🙂