Mexican fried rice
Mexican fried rice is a fun twist on fried rice and a delicious all-in-one dinner with ground turkey, onions and peppers, black beans and corn, salsa and rice.
Yield: 6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped (about 1 cup)
- 1 small jalapeño, seeds and membranes removed, finely chopped
- 1 small green pepper, chopped
- 2 cloves garlic, minced
- 1 lb. lean ground turkey (see notes)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground oregano
- 1 (14.5 oz.) can black beans, rinsed and drained
- 1 cup corn (frozen, thawed, or fresh or from a can, drained)
- 1 cup salsa
- 2 cups leftover cooked brown (or white) rice
- 1 teaspoon hot sauce (optional)
- 2 large eggs, lightly whisked (optional, see notes)
- Juice of 1 lime
Instructions
- Heat a large, deep sauté pan over medium heat and add olive oil.
- Add the onion, jalapeño and green pepper and sauté for 4-5 minutes, until slightly softened.
- Add the garlic and ground turkey and continue to cook, breaking up the turkey with a spoon or spatula, until the turkey is cooked through.
- Next, add the chili powder, cumin, salt, pepper and oregano and mix well to combine.
- Add the black beans, corn, salsa and cooked rice and stir well to combine.
- Let the fried rice cook over medium heat for 3-4 minutes, until warmed through.
- Meanwhile, heat a separate small skillet over medium heat. Add the eggs and cook, stirring occasionally, until the eggs are scrambled and cooked through. Add them to the fried rice and stir to combine. (Alternatively, you can cook the eggs in the same skillet as the fried rice by clearing a small area in which to scramble the eggs.)
- Squeeze the lime juice over the entire skillet and stir.
- Serve hot with desired toppings and enjoy!
Notes
The rice for this recipe needs to be cooked. Please plan accordingly.
Be sure to use a large, deep skillet for this recipe. It makes a lot and you’ll have a hard time keeping it in the pan if it’s not big enough.
I use and recommend 93% lean ground turkey. You could substitute lean ground beef if you prefer. Just drain off any excess grease. Or you could use ground chicken or ground pork if you’d like.
White or brown rice both work for this recipe. You can also use cauliflower rice if you want a lower-carb dish.
Like it spicy? Feel free to add an extra jalapeño (and/or leave in some of the membrane and seeds for the heat) or to use ¼ teaspoon crushed red pepper along with the other spices. You can also opt for a hot salsa and some Pepper Jack cheese on top to give it more of a kick.
A note about the eggs: I love eggs in my fried rice so I wanted to include them in this dish. You can certainly skip them if you’d rather.
Video
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 19g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 814mg | Fiber: 5g | Sugar: 4g
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