Mexican Fried Rice

I haven’t made fried rice in a long time. Typically it is made up of Asian flavours but this time I decided to try something different. I also have been trying to get back to being almost gluten free. This Mexican fried rice dish is VEGAN and GLUTEN FREE and super satisfying. I’m a big lover of black beans and Mexican cuisine so that’s where my inspiration came from for this meal. And many subsequent meals as this made A LOT of leftovers.

This dish was easy! I made the rice and quinoa in the rice cooker the day before and even prepared the dried beans too. I try to always stick to dried over canned. Much better for your health (bpa free and low sodium). Takes a tad bit more prep but not much. I prepare my dried beans while doing housework or something where I’m home but can leave a pot boiling on the stove.

Mexican Fried RiceIngredients

  • 4 cups brown rice (cooked)
  • 2 cups quinoa (cooked)
  • 2 cups black beans
  • 2 cups corn
  • 1 large onion, diced
  • 2 carrots, diced
  • 4 roma tomatoes
  • 2 garlic cloves, minced
  • 1 jalapeno
  • 1 lime, juiced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 cup veggie stock
  • 1 tsp garlic powder
  • cayenne (to taste)

Toppings: Daiya, salsa and avocado (or guacamole), cilantro


Chop the tomatoes into thirds and boil for 5 minutes. Place in a food processor and add the jalapeno. Add veggie stock and spices. Process until smooth.

Saute the garlic and onions in a tablespoon of grapeseed oil until translucent (about 5 minutes). Add carrots and corn then cover and cook for 10 minutes. Add the remaining ingredients, mix until fully combined. Add more spices if needed.

This dish was really great on its on. But would also go good addition to a salad or side dish to any meal. The whole grains and quinoa add lots of fibre and protein along with an array of nutrients.

Eat better. Feel better.