Southwestern Fried Rice
Fried rice is a great blank canvas. You can add your favorite toppings to make something unique each time or stick with your favorite combo!
- 2 tbsp (30 mL) vegetable oil
- 2 cups (500 mL) cooked and chilled white or brown rice
- 2 tbsp (30 mL) Southwestern Seasoning Mix
- 1 can (15 oz./414 g) black beans, drained and rinsed
- 1 can (15 oz./432 g) corn, drained and rinsed
- 2 eggs
- Optional: Sliced avocado, chopped cilantro or green onions, and salsa
Heat the oil in a 12" (30-cm) nonstick skillet over medium-high heat. Add the rice and seasoning mix; stir to combine. Using a large spoon, press the rice evenly into a pancake, covering the bottom of the pan, and cook without stirring for about 3–4 minutes or until you hear less crackling.
Break up the rice. Stir in the black beans and corn and continue cooking, stirring occasionally, until the beans and corn are warmed through and rice is very crisp, 5 minutes.
Move the rice mixture to one side of the skillet and add the eggs to the other side. Scramble the eggs and use a spatula to break them up. Mix the eggs into the rice.
If you’d like, serve with sliced avocado, chopped cilantro, green onions, or salsa.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 370, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 95 mg, Sodium 730 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 4 g (includes 0 g added sugar), Protein 13 g
Boost Your Protein: For more protein, add 1 lb. (450 g) of diced, grilled chicken breasts.
Spill the Beans: Try using kidney beans or pinto beans in this recipe.
Rice Remix: Use brown rice instead of white rice for extra fiber.