If you love Mexican food and need an easy meatless dinner idea, this Mexican fried rice recipe is your new go-to dish. It’s packed with flavor, ready in minutes, and perfect for using up leftover rice. Whether you're craving a vegetarian Mexican fried dish or just need something fast and hearty, this recipe checks all the boxes.
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The backstory.
This meatless Mexican fried rice came about on a weeknight when I had a bowl of leftover rice, a can of black beans, and zero desire to make a complicated meal. I started tossing everything into a skillet—corn, green chiles, tomato sauce—and soon realized I’d stumbled on something worth repeating. It’s now a regular in our house because it’s fast, flexible, and full of flavor. Whether I serve it as a meatless main or a hearty side dish, someone always goes back for seconds.
xoxo Kori
It's a must-make.
Mexican fried rice is wholesome, satisfying, and full of bold flavor—plus it’s budget-friendly, quick to cook, and makes the perfect vegetarian fried rice:
- Quick and budget-friendly — ready in under 30 minutes using pantry staples and leftover rice—no trip to the store needed.
- Flavor-packed and satisfying — smoky spices, savory tomato sauce, and pops of corn and green chiles bring bold taste to every bite.
- Perfect for meal prep — it stores well and reheats beautifully, making lunch or dinner easy all week long.
- Naturally vegetarian and easy to adapt — no meat required, but you can mix in chicken or beef if you’d like.
Bold, zesty, and ready in minutes—this is meatless fried rice with a fiesta twist!
Let’s talk texture and flavor.
This dish brings serious flavor—smoky chili powder, savory tomato paste, tangy green chiles, and zesty lime juice all come together in each bite. You’ll get that perfect contrast of crispy rice edges and tender veggies, with little bursts of sweetness from the corn and creaminess from the black beans. It’s got that skillet-seared, fried rice feel with a total Mexican-style fried rice twist.
What you'll need.
Here's what you're going to need to make Mexican fried rice:
- Cooked rice: leftover cooked rice is what's best in this recipe. Use white or brown rice based on your preference.
- Olive oil: used for sautéing up the perfect fried rice.
- Vegetable broth: use regular, low-sodium, or substitute with chicken broth( this won't make the recipe vegan as an FYI).
- Canned black beans: classic Mexican beans add great color and texture to the dish.
- Tomato sauce: adds delicious tang and acidity.
- Tomato paste: is great for thickening up the stir-fry while adding a classic flavor.
- Vegetables: thawed frozen corn, small yellow onion, fresh minced garlic, and canned green chiles.
- Seasonings: chili powder, ground cumin, salt, and pepper(to taste). Classic Mexican flavors for the most flavorful fried rice.
- Optional garnish: fresh cilantro and crumbled queso fresco.
If you’re into easy, flavorful vegan meals like this one, you’ll love these too! Try my Pineapple and Tofu Fried Rice for a sweet-and-savory twist, a quick Teriyaki Veggie Stir Fry packed with colorful crunch, or the cozy Broccoli and Tofu Stir Fry that’s perfect for busy weeknights.
Customize it your way.
This Mexican fried rice is so easy to adapt to your taste—go ahead and make it your own!
- Add cooked, ground beef, shredded chicken, or shrimp for an extra protein boost. This won't make it vegan or vegetarian friendly, as an FYI, but it is really delicious!
- Jalapeños or hot sauce for a pop of heat
- A fried egg on top to make it indulgent
Flexible dietary swaps.
Looking to make this Mexican fried rice work for your lifestyle? These simple tweaks make it easy to adapt without sacrificing flavor:
- Vegetarian: use vegetable broth instead of chicken broth—everything else is already vegetarian.
- Vegan: skip the queso fresco or use a dairy-free alternative to keep it fully plant-based.
- Lower carb: swap part (or all) of the rice with cauliflower rice to cut carbs while keeping the texture.
- Low-sodium: use low-sodium broth and no-salt-added canned beans and tomato products, then season to taste.
How to make this Mexican fried rice recipe.
This Mexican-style fried rice comes together in one skillet and takes less than 30 minutes—yes, please:
Saute
Saute diced onion until cooked, and add garlic.
Fry the rice
Add cooked rice and press down slightly. Let it fry.
Add the rest
Mix in corn, black beans, green chiles, tomato sauce, paste, broth, chili powder and cumin. Add salt and pepper to taste.
Finish
Cook until the liquid is mostly absorbed. Remove from heat and stir in lime juice. Garnish and serve warm.
How to serve it.
This Mexican fried rice is a total crowd-pleaser and goes with everything:
- Serve warm topped with fresh cilantro, queso fresca and a fresh lime wedge.
- Serve as a hearty side for grilled chicken or tacos.
- Topped with a fried egg for brunch.
- Wrapped in a burrito or piled into lettuce wraps—my favorite!
- Served with a crisp salad and avocado on the side.
- Prepped ahead for lunch—just reheat and eat.
Kori's tips.
- Use day-old rice – it crisps up better and won’t turn mushy. Tip: if you use the 90-second rice packets, that counts as day-old rice.
- Shortcut alert – you can use instant pot rice cooked the night before to save time.
- Adjust seasoning at the end – a splash of lime juice and salt right before serving wakes up the flavors.
FAQ's
Let it cool, then transfer to an airtight container. Store in the fridge for 3–4 days.
Yes! Freeze portions in freezer bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Microwave: Reheat on medium with a splash of broth or water.
Stovetop: Add a little oil to a skillet and reheat over medium, stirring occasionally.
Air Fryer: For a crispy finish, air fry leftovers at 350°F for 3–5 minutes.
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📖 The recipe.
Mexican-Style Fried Rice
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 3 cups cooked rice (equivalent to 2 of the 90-second packets of pre-cooked rice) (white or brown rice)
- 1 cup thawed frozen sweet corn
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (4-ounce) can diced green chiles (drained; use mild or hot and less if you prefer less spice)
- ¾ cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ cup vegetable broth or chicken broth
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional garnish: fresh cilantro and crumbled queso fresco
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add cooked rice and press down slightly. Let it fry undisturbed for 3–4 minutes, then stir.
- Mix in frozen thawed corn, black beans, green chiles, tomato sauce, tomato paste, chicken broth, chili powder, and cumin. Salt and pepper to taste.
- Cook for 5–7 minutes over medium heat, stirring occasionally, until the liquid is mostly absorbed.
- Remove from heat and stir in lime juice. Garnish with cilantro and queso fresco if desired. Serve warm.
Kori's Tips
Nutrition
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