Mexican fried riceHere I thought I was being all clever and coming up with a completely unique twist on fried rice using Mexican flavors… but a quick Google search disabused me of that notion. Are there really no new ideas? :)

I love this because it comes together quickly, is super delicious, and uses up leftovers in the fridge without looking like leftovers. I added jicama for nice crispy textural crunch. You can top with diced avocado or add toasted pepitas. Use store-bought soy chorizo or my quinoa chorizo (aka quinrizo) if you don’t eat soy.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

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Mexican fried rice

Mexican fried rice

Hearty flavors and an unusual ingredient make this Mexican fried rice special and easy!
4.6 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine Latin America, Mexican
Servings 6 servings

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 olive oil (extra virgin)
  • 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

Instructions
 

  • 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.
  • 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.
  • Peel the jicama and dice into small cubes. (I would cut them about half the size as I did for the photo.)
  • If using frozen peas, rinse them in a colander with warm water to help them thaw.
  • Wipe the mushrooms clean with a damp kitchen towel or damp paper towel. Thinly slice.
  • 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.
  • Add the jicama cubes, peas, and chorizo and stir. Cook until the jicama is cooked but still crisp and the mushrooms are golden.
  • Add the rice and optional pineapple and stir for a few minutes to heat through.

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.