Mexican vegan fried rice

Mexican fried rice

Hearty flavors and an unusual ingredient make this Mexican fried rice special and easy!

Servings	Prep Time
6 servings	30 minutes

Cook Time

30 minutes

Ingredients

• 2 cups brown rice cooked 450 g (or 1 cup [240 g] raw brown rice cooked with 2 cups (500 ml) water
• 2 cups jicama (280 g) peeled and finely diced
• 4 ounces mushrooms mushrooms
• 1 tbsp extra virgin olive oil
• 1 cup peas fresh or frozen (135 g)
• 6 ounces soy chorizo or quinrizo
• 1/2 cup cilantro chopped, fresh coriander leaves
• 1/2 cup salsa
• 1 avocado optional
• 1/4 cup pumpkin seeds raw, toasted, optional (pepitas)
• 1/4 cup pineapple crushed, optional

Servings: servings

Units:MetricUS Imperial

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.

MEXICAN FRIED BROWN RICE

MEXICAN FRIED BROWN RICE

 

YIELDS 4 SERVINGS

10 minPrep Time

30 minCook Time

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Ingredients

• 2 Tbs olive oil
• 5 cloves garlic, minced
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp paprika (I like smoked)
• 1/2 tsp oregano
• 1/2 tsp red pepper flakes
• 1 medium onion, white or purple, chopped
• 1 bell pepper or 3 mini bell peppers (red or orange), chopped
• 1 roma tomato, chopped
• 2 c corn kernels, fresh or frozen
• 2 c cooked brown rice
• about 1 3/4 c cooked black beans, cooked from dried or canned
• 1/2 cup cilantro leaves, torn
• 1/4 tsp salt (leave out if you're using canned beans)
• black pepper to taste

Instructions

1. Combine the oil and garlic in a large saucepan or wok.
2. Heat on low about 5 minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano and red pepper flakes and simmer and stir another 5 minutes.
3. Add the onion and pepper. Turn the heat up a bit and saute for 5 minutes.
4. Add the tomato and corn and saute for another 5 minutes.
5. Add the brown rice and saute 5 more minutes. Fold in the beans, cilantro and salt. Add some black pepper and any additional seasonings you like to taste.

Printable Recipe for Mexican Fried Rice

Printable Recipe for Mexican Fried Rice

Mexican Fried Rice

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Alea

Recipe type: Side Dish

Serves: 6

Ingredients

• 3 cups cooked white rice
• 4 tablespoons olive oil, divided
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup frozen corn, thawed
• 1 4-ounce can green chiles, drained
• ½ cup chopped tomatoes
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 green onions, sliced

Directions

1. Add two tablespoons of the olive oil to a large skillet over medium-high heat.
2. When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.
3. Add the tomatoes, corn, and green chiles, and cook for 2 to 3 minutes or until the liquid has cooked out.
4. Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.
5. Turn the heat down to medium, add the remaining olive oil and the cooked rice.
6. Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.
7. Stir in the green onions, and remove the pan from the heat.
8. Top with the remaining green onions.