Mexican Fried Rice
A complete weeknight meal made with leftover rice, black beans, scrambled eggs, corn, and salsa. Ready in 15 minutes and a family favorite.
Servings: 6
Calories: 346kcal
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.
Notes
Leftover rice works best in this recipe. Day-old rice is slightly dried out which helps it fry up better and hold its texture in the pan rather than getting mushy.
Want to make your own black beans? My Pressure Cooker Black Beans Recipe is easy to prep ahead and freezes well so you always have some on hand.
Nutrition
Calories: 346kcal | Carbohydrates: 51g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 446mg | Potassium: 511mg | Fiber: 9g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 3mg