Quick and Easy Mexican Fried Rice

Welcome to Sunday Supper on Djalali Cooks! Fried Rice is a perfect anytime meal. We have done a couple versions of Fried Rice with Asian flavor profiles: Spam Fried Rice and Pulled Pork Fried Rice, but today I have something different for you to try. Quick and Easy Mexican Fried Rice takes the method of Asian Fried Rice and changes up the flavor profile to Mexican flavors. We have Chorizo, roasted corn and cilantro with an Elote spice blend. Are you ready for something quick, easy and different? Let’s get to it!

This will all come together in one wok or pan, but we will cook the ingredients in a few stages. Start by preheating the wok or large heavy-bottomed skillet over high heat. To test whether the wok is hot enough to start, flick several drops of water into the wok and if the drops immediately sizzle and dissipate, we are ready to pour in the grapeseed oil. Pour in 1/4 cup of grapeseed or other high smoke point oil, like peanut oil.

Whisk three eggs together in a bowl or large measuring cup and pour the eggs into the hot oil.

Use a rigid spatula to slightly break up the eggs to fully cook them through, this will take only about 30 seconds. Then transfer the eggs to a plate. Adjust the heat to medium-high and add 8 ounces of Mexican Chorizo to the wok. Use the spatula to break apart the chorizo as it cooks.

Once the chorizo is mostly cooked through, about 2 minutes, add the frozen corn to the wok.

Stir constantly with the spatula to stir fry the chorizo with the corn, for about 1 minute.

Day Old Rice

Now add your day old rice to the wok. Again, use the spatula to break apart the rice and stir fry it with the chorizo and corn.

Keep stirring and frying until the rice is tender, well mixed into the chorizo and corn and begins to slightly brown. Add more grapeseed oil if the skillet is dry.

Season with a generous sprinkling of Everything but the Elote seasoning blend. This seasoning blend is available at Trader Joe’s and Walmart. But if you don’t have a TJ’s near you, you can mix up a similar blend at home. In a small bowl combine 1 tablespoon each of: finely ground Parmesan cheese, chipotle powder, cumin, sugar, chile powder; and 1 teaspoon Kosher salt.

If you’re making your own Elote seasoning, do this before you get started on the rest of the recipe.

After seasoning, add the cooked eggs back to the wok and use the spatula to break up the eggs and mix well to combine. Then add the chopped cilantro, stems and all. Stir well to combine.

Scoop into bowls and serve with Tabasco sauce.

Quick and Easy Mexican Fried Rice

With minimal prep and leftover rice, you can enjoy a bowl of Quick and Easy Mexican Fried Rice in about 10 minutes. It’s a satisfying, super flavorful meal that is perfect for breakfast, brunch, lunch or Sunday Supper.

Thanks so much for joining me today for Sunday Supper. Do give this recipe a try and think of ways to make it your own; maybe you have some bell peppers that need using, perhaps leftover steak or chicken…or maybe you have a half-empty bag of frozen peas and carrots in the freezer. Take care and be well, everyone! xo Kelly

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Quick and Easy Mexican Fried Rice

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Dinner, Main Course, Breakfast, Brunch – Mexican/American

By Kelly Djalali – Serves: 2

Prep Time: 5 Minutes – Cooking Time: 10 Minutes – Total Time: ~15 Minutes

Quick and Easy Mexican Fried Rice takes the method of Asian Fried Rice and changes up the flavor profile to Mexican flavors. With chorizo and cilantro.

Ingredients

• 1/4 cup Grapeseed or Peanut Oil, plus more as needed
• 3 Eggs, lightly beaten
• 8 oz. Mexican Chorizo
• 1 cup Frozen Corn
• 1 cup Day Old Rice
• 1/2 Bunch Cilantro, chopped (stems included)
• ~1 tbsp. Everything but the Elote Seasoning
• Tabasco, or other Mexican Hot Sauce for serving

Instructions

1

Start by preheating the wok or large heavy-bottomed skillet over high heat. To test whether the wok is hot enough to start, flick several drops of water into the wok and if the drops immediately sizzle and dissipate, we are ready to pour in the grapeseed oil. Pour in 1/4 cup of grapeseed or other high smoke point oil, like peanut oil.

2

Whisk three eggs together in a bowl or large measuring cup and pour the eggs into the hot oil.

3

Use a rigid spatula to slightly break up the eggs to fully them through, about 30 seconds. Then transfer the eggs to a plate. Adjust the heat to medium-high and add 8 ounces of Mexican Chorizo to the wok. Use the spatula to break apart the chorizo as it cooks.

4

Once the chorizo is mostly cooked through, about 2 minutes, add the frozen corn to the wok.

5

Stir constantly with the spatula to stir fry the chorizo with the corn, for about 1 minute.

6

Now add your day old rice to the wok. Again, use the spatula to break apart the rice and stir fry it with the chorizo and corn.

7

Keep stirring and frying until the rice is tender, well mixed into the chorizo and corn and begins to slightly brown. Add more grapeseed oil if the skillet is dry.

8

Season with a generous sprinkling of Everything but the Elote seasoning blend.

9

After seasoning, add the cooked eggs back to the wok and use the spatula to break up the eggs and mix well to combine. Then add the chopped cilantro, stems and all. Stir well to combine.

10

Scoop into bowls and serve with Tabasco sauce.

Notes

If you cannot find Everything but the Elote seasoning, to mix up a similar spice blend at home: In a small bowl combine 1 tablespoon each of: finely ground Parmesan cheese, chipotle powder, cumin, sugar, chile powder; and 1 teaspoon Kosher salt. This recipe only calls for about a tablespoon of seasoning, so you will have leftover spice blend. Save it, refrigerated in an airtight container.