Mexican fried rice

Mexican fried riceHere I thought I was being all clever and coming up with a completely unique twist on fried rice using Mexican flavors… but a quick Google search disabused me of that notion. Are there really no new ideas? :)

I love this because it comes together quickly, is super delicious, and uses up leftovers in the fridge without looking like leftovers. I added jicama for nice crispy textural crunch. You can top with diced avocado or add toasted pepitas. Use store-bought soy chorizo or my quinoa chorizo (aka quinrizo) if you don’t eat soy.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

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Mexican fried rice
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Hearty flavors and an unusual ingredient make this Mexican fried rice special and easy!
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Mexican fried rice
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Hearty flavors and an unusual ingredient make this Mexican fried rice special and easy!
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Ingredients
Servings: servings
Units:
Instructions
  1. To cook the brown rice: Rinse and drain well until the water runs clear. Put in a lidded saucepan with 2 C. (450 ml) filtered water. Put on the lid. Bring to a boil, then turn down to low so it is just simmering. Cook for 35 minutes. Do not at any time remove the lid.
  2. When the timer goes off, turn off the heat. Let sit with the lid on at least 10 minutes, then fluff with a fork. It will work better in the recipe if you allow the rice to cool on a plate, so it's less sticky.
  3. Peel the jicama and dice into small cubes. (I would cut them about half the size as I did for the photo.)
  4. If using frozen peas, rinse them in a colander with warm water to help them thaw.
  5. Wipe the mushrooms clean with a damp kitchen towel or damp paper towel. Thinly slice.
  6. Heat olive oil over medium-high heat in a large non-stick saute pan or cast iron frying pan. When it is shimmering but not smoking, add the mushrooms and saute until starting to brown.
  7. Add the jicama cubes, peas, and chorizo and stir. Cook until the jicama is cooked but still crisp and the mushrooms are golden.
  8. Add the rice and optional pineapple and stir for a few minutes to heat through.
Recipe Notes

Per serving:

  • 290 calories
  • 12 g fat
  • 2 g saturated fat
  • 5 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 425 mg sodium
  • 395 mg potassium
  • 40 g carbohydrate
  • 10 g fiber
  • 5 g sugars
  • 11 g protein
  • 8 Weight Watchers Points Plus

If using:

  • Finely chop a handful of cilantro leaves.
  • Toast the pepitas in a small dry frying pan over medium-low heat until golden brown.
  • Dice an avocado.

Serve rice mixture topped with a dollop of salsa and a sprinkling of cilantro, plus the optional pepitas and a little avocado.

To make this low-sodium, use homemade quinrizo without salt and homemade salsa without salt.

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