MAINS/ Series/ Sunday Supper

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!

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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.

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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.

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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.

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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.

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Scoop into bowls and serve with Tabasco sauce.

Quick and Easy Mexican Fried Rice

Quick Recipe, Easy Recipe, Fried Rice, Mexican Flavors, Mexican Seasoning, Brunch, Breakfast, Dinner, Side Dish, Main, Cilantro, Everything but the Elote, Frozen Corn, Mexican Chorizo, Wok Cooking, Wok Recipe, ,

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

Quick Recipe, Easy Recipe, Fried Rice, Mexican Flavors, Mexican Seasoning, Brunch, Breakfast, Dinner, Side Dish, Main, Cilantro, Everything but the Elote, Frozen Corn, Mexican Chorizo, Wok Cooking, Wok Recipe, ,

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.

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  • Maris
    February 27, 2022 at 12:35 pm

    The words quick, easy and fried rice are music to my ears. Chorizo is always welcome in a recipe unless it’s on top of a cake, but nobody would do that, even on a double dare, and never on Sunday. This Mexican inspired fried rice recipe is a welcome change from regular fried rice. This is a totally wonderful Sunday Supper or any night supper, but especially nice on Sunday’s. That’s our lazy, do nothing, read or watch movies, and spoil the bird kids all day kind of day. Trader Joe’s is wonderful for spice blends. Everyone has Everything But The Bagel now, but the first place I found it was Trader Joe’s. It was great that you put up a recipe for the Elote blend for those who aren’t near a Trader Joe’s. Ours just started carrying date syrup which seems to be the new item du jour this year. Today I had a delivery from Walmart and saved thirty dollars. Out of stocks again! Even frozen fish is hard to get lately, and really expensive when it is in stock. Meat is getting scarce too, and for some odd reason, Bragg’s Aminos are almost impossible to find. You can get them from Amazon and pay three times as much from a third party seller, which I won’t do. It’s a great sub for soy sauce and way lower in sodium than reduced sodium tamari for those of us watching sodium intake. Braggs is one of my go to brands and until now, easy to find almost everywhere. Anyway, Happy Sunday and almost springtime hugs to Kelly, Alex, Terry and the pups, and recipe lovers everywhere.

    • Kelly Djalali
      February 27, 2022 at 2:19 pm

      Hi Mari, happy Sunday. Yes, TJ’s spice blends do seem to find their way into popularity. The Elote blend is great for all kinds of Mexican-inspired dishes. Bragg’s is a good option, I haven’t noticed it missing from shelves lately, but I am not surprised I guess. So many random things I wouldn’t expect are missing from the shelves at the supermarket these last several months…Have a wonderful day, spoil those bird babies! xo Kelly