Cowboy Fried Rice

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Cowboy Fried Rice is a Tex-Mex twist on the classic! Made in just one skillet and ready in 30 minutes, it’s the perfect quick and satisfying meal for busy nights.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American, southwest

Keyword: Cowboy fried rice, cowboy fried rice recipe, fried rice, southwest fried rice

Servings: people

Author: Alyssa Rivers

Ingredients

1 cup cooked pulled pork, finely shredded
1 tablespoon olive oil
½ cup diced white onion, about ½ half medium onion
1 seeded and diced jalapeño
3 teaspoons minced garlic, about 3 cloves
½ cup drained black beans
1 (10-ounce) can diced tomatoes with green chilies, drained
2 lightly beaten eggs
3 cups cooked rice
1 tablespoon Worcestershire sauce
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon paprika
½ teaspoon chili powder
salt and pepper to taste

Instructions

In a large skillet or wok, heat the 1 tablespoon olive oil over medium-high heat. Add the ½ cup diced white onion, 1 seeded and diced jalapeño, and 3 teaspoons minced garlic, to the skillet and cook until tender, about 3 minutes.
To the skillet, add the ½ cup drained black beans, 1 (10-ounce) can diced tomatoes with green chilies, and 1 cup cooked pulled pork, and toss to combine.
Slide the meat mixture to the side of the skillet and pour the 2 lightly beaten eggs onto the other side. Scramble the eggs until mostly cooked through, then mix the eggs with the vegetables.
Add 3 cups cooked rice, 1 tablespoon Worcestershire sauce, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon paprika, ½ teaspoon chili powder, and salt and pepper to taste. Continue to cook and heat through until the rice browns.

Notes

Storing Leftovers

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
In the Freezer: Store in the freezer in an airtight container for up to 3 months, I like to freeze it in serving sizes so it’s easier to heat just the right portion.

Nutrition

QR code

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