Mexican Chicken Fried Rice
Why We Love This Chicken Fried Rice Recipe
Fried rice is a marvelous all-in-one dish that’s great to feed a family on a busy weeknight. Everything you need in a meal is right there in the single pan: Tender rice, scrambled egg, and plenty of satisfying veggies. What’s not to love?
This Mexican Chicken Fried Rice recipe is a fun spin on chicken fried rice made with bold Mexican flavors! It swaps the typical fried rice carrots and peas with corn and black beans – and includes vibrant spices like cumin and chili powder. Plus, we add chopped red bell pepper for a delightful bit of crunch and a hint of sweetness.
The best way to make any fried rice is by using leftover rice that has been cooked and cooled. (Using cold rice ensures the rice stays fluffy and separated, not mushed together.) So when you are actually cooking dinner, this is technically a one-pan meal that’s ready in just 30 minutes!
- Cooked white rice – COLD
- Butter – unsalted
- Chicken – boneless, breast or thighs
- Eggs – beaten
- Onion – chopped
- Garlic – minced
- Red pepper – seeded and chopped
- Spices – ground cumin and chili powder
- Soy sauce – or coconut aminos
- Canned black beans – drained
- Canned corn – drained
- Cilantro – chopped
How to Make Mexican Fried Rice with Chicken
Make ahead: Cook the rice according to package instructions and chill in the refrigerator until cold. Using cold rice in fried rice recipes keeps it from getting mushy.
Pro Tip: In a pinch, buy pre-cooked vacuum-sealed rice from the grocery store.
When you are ready to cook dinner, chop the chicken into 1-inch pieces. Chop all the produce, and drain the canned ingredients.
Set a large sauté pan over medium heat. Place a holding plate to the side of the pan. Add the butter to the skillet. Once melted, pour in the beaten eggs. Move them around the pan to scramble.
Once the eggs are fully cooked, move them to the holding plate.
Add the onions, garlic, and bell pepper to the remaining butter. Sauté for 2 to 3 minutes. Move the vegetables to the sides of the pan and add the chicken pieces to the middle.
Sprinkle generously with salt, then sprinkle with 1 tablespoon cumin and 2 teaspoons chili powder.
Brown the chicken for 3 to 5 minutes, stirring to cook on all sides. Then add in the soy sauce.
Stir well to coat the chicken and vegetables. Next, add in the cold rice.
Get the Complete (Printable) Mexican Chicken Fried Rice Recipe Below. Enjoy!
Cook the rice, stirring every two minutes or so, until the chicken and vegetables are well incorporated and the rice has warmed through. Don’t stir the rice too often: It needs to brown to get that great fried rice texture!
Then stir in the drained black beans and corn. Cook for another minute or so to warm.
Stir in fresh chopped cilantro and serve warm.
Enjoy a bowlful of warm Mexican fried rice with egg by itself, or with more chopped cilantro on top.
Because this recipe has both Asian and Mexican components, you really can go in any direction with toppings and side dishes! Serve with sour cream or guacamole, hot sauce, or sweet and tangy chili sauce. Or put it all on the table and let everyone choose for themselves!
The loaded rice also pairs well with fresh salads and light soups, like Japanese Clear Soup. For an extra hearty meal, you can even serve alongside a plate of egg rolls, Chinese Dumplings, or tortilla chips and the Best Queso.
Frequently Asked Questions
Do you cook rice before frying it?
Absolutely yes. It’s best to use day-old rice that is cold. Warm and fresh rice will become mushy if reheated quickly in a hot pan. If you are in a hurry, you can buy pre-cooked rice at the grocery store.
What other proteins can be used to make fried rice?
Mexican fried rice can easily be made with your choice of pork, steak, or shrimp.
Can you make this as a vegetarian fried rice recipe?
Sure! Omit the chicken entirely and use more veggies. Add an additional can of black beans for more protein. Feel free to also add other vegetables like diced carrots or zucchini.
Pressed and cubed firm tofu is also a great protein option to make this a vegetarian recipe!
How long do leftovers last?
Leftover chicken fried rice will keep well for up to 4 days in the refrigerator. Let it cool completely, then transfer it to a container with a lid before placing it in the fridge.
Looking for More Easy One Pan Dinner Recipes?
- Homemade Hamburger Helper
- One-Pot Shrimp Black Bean Rice Skillet
- Zesty Cajun Dirty Rice
- Moroccan Tagine with Fish and Rice
- Chicken Broccoli Quinoa Skillet
Mexican Chicken Fried Rice
- 4 cups of cooked white rice COLD (From 1 ½ cups of dry rice)
- 3 tablespoons butter
- 1 pound boneless chicken breast or thighs
- 2 large eggs beaten
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 red bell pepper seeded and chopped
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 3 tablespoons soy sauce
- 15 ounce canned black beans drained
- 15 ounce canned corn drained
- 1 cup chopped cilantro
- Make ahead: Cook the rice according to package instructions and chill in the refrigerator until cold. Using cold rice in fried rice recipes keeps it from getting mushy.
- Chop the chicken into 1 inch pieces. Chop all the produce, and drain the canned ingredients.
- Set a large Sauté pan over medium heat. Place a holding plate to the side of the pan. Add the butter. Once melted, pour in the beaten eggs. Move them around the pan to scramble. Once the eggs are fully cooked, move them to the holding plate.
- Add the onions, garlic, and bell pepper to the remaining butter. Sauté for 2 to 3 minutes. Move the vegetables to the sides of the pan and add the chicken pieces to the middle. Sprinkle generously with salt, then sprinkle with 1 tablespoon cumin and 2 teaspoons chili powder.
- Brown the chicken for 3 to 5 minutes stirring to cook on all sides.
- Add in the soy sauce. Stir well to coat the chicken and vegetables. Then add in the cold rice. Cook the rice, stirring every two minutes or so, until the chicken and vegetables are well incorporated in the rice has warmed through.
- Finally, stir in the drained black beans, corn, and fresh chopped cilantro.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!