Description
This Mexican Fried Rice recipe features a flavorful combination of scrambled eggs, vegetables, spices, and rice, all cooked together to create a savory and satisfying dish. Enhanced with tomato paste, cumin, paprika, black beans, corn, and fresh lime juice, this easy stovetop dish is perfect for a quick weeknight meal or a vibrant side.
Ingredients
Egg Mixture
- 4 large eggs
- ½ tsp kosher salt
- ½ tsp ground pepper
Vegetables & Flavorings
- 3 tbsp butter (divided)
- 1 medium white onion (diced)
- 3 cloves garlic (minced)
- 1 jalapeno (seeded and minced)
- 1 tsp cumin
- ½ tsp paprika
- 3 tbsp tomato paste
Main Ingredients
- 3 cups cold cooked rice
- 2 tbsp lime juice
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup frozen corn
- 1 4-oz can green chiles
- ¼ cup chopped cilantro
Toppings (Optional)
- Diced avocado
- Sour cream
- Pico de gallo
- Lime wedges
Instructions
- Whisk the eggs: In a small bowl, combine the eggs with kosher salt and ground pepper, then whisk gently until fully blended.
- Cook scrambled eggs: Heat 1 tablespoon of butter in a 12-inch skillet over medium heat until melted and foaming. Pour in the eggs, swirling to coat the pan bottom. Cook for 1-2 minutes until edges set, then gently scrape edges to center with a rubber spatula to scramble. Let cook another 1-2 minutes until partially set, then repeat scrambling 1-2 more times until eggs reach desired doneness. Remove eggs from pan and set aside.
- Sauté aromatics: Add remaining 2 tablespoons butter to the pan and heat until melted and foaming. Add diced onion and toss to coat. Cook, stirring occasionally, for 4-5 minutes until onions are soft. Add minced garlic, jalapeno, cumin, and paprika and cook, stirring constantly, for 1 more minute to release flavors.
- Add tomato paste: Stir in tomato paste, cooking and stirring frequently until it is fully incorporated and deepens in color, about 2-3 minutes.
- Combine rice: Add cold cooked rice to skillet. Increase heat to medium-high and toss rice with the tomato paste and vegetable mixture until evenly mixed. Use a spatula to smooth the rice into an even layer. Allow to fry undisturbed for 5 minutes to develop a crispy bottom layer for added texture and flavor.
- Add lime and extras: Pour lime juice over rice, then loosen rice from the bottom by stirring to incorporate lime juice evenly. Mix in black beans, frozen corn, and green chiles. Continue cooking and tossing constantly until rice is dry and corn is fully defrosted and heated through.
- Finish with eggs and cilantro: Stir the scrambled eggs back into the rice along with chopped cilantro. Taste and adjust seasoning with salt, pepper, or extra lime juice to balance the flavors perfectly.
- Serve: Portion into bowls and garnish with your choice of diced avocado, sour cream, pico de gallo, and lime wedges. Serve immediately for a fresh and tasty meal.
Notes
- Use cold cooked rice for best texture and to get the desired crispy bottom layer.
- Feel free to adjust the spice level by adding more or less jalapeno or using a milder pepper.
- You can swap black beans for pinto or kidney beans if preferred.
- Make sure to stir the rice often when adding beans and corn to prevent sticking.
- This dish can be made vegetarian by omitting any optional toppings that contain dairy or meat.
- Leftovers can be refrigerated and reheated on the stovetop or microwave, but the crispy bottom layer may soften.
