A fun and delicious twist on traditional chicken fried rice with egg! This easy 30 minute one skillet recipe features black beans, corn, and your favorite Tex Mex spices.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: dinner, Main, Main Course
Cuisine: Asian, Mexican, Tex-Mex
Servings: 6servings
Calories: 440kcal
Author: Sommer Collier
Ingredients
4cupsof cooked white riceCOLD (From 1 ½ cups of dry rice)
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.
Notes
Leftover chicken fried rice will keep well for up to 4 days in the refrigerator. Let it cool completely, then transfer to a container with a lid before placing in the fridge.