Here 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.
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Mexican fried rice
- 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
- 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.
- 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
- 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.