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Mexi Egg Fried Rice

Mexican Fried Rice

  • Author: Maegan Brown -The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6


  • 1 tablespoon butter
  • 2 boneless skinless chicken breasts
  • 1 packet taco seasoning
  • red bell pepper, chopped
  • yellow bell pepper, chopped
  • green bell pepper, chopped
  • 1/2 red onion, chopped
  • 4 large eggs, lightly beaten
  • 1 can mexi-corn, drained
  • 1 can black beans, drained and rinsed
  • 4 cups cooked brown rice (I sometimes use 2 packs of the 90-second microwave brown rice to make it quick & easy)
  • 4 large eggs, lightly beaten
  • salt & pepper
  • 1/2 large avocado, diced
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup cotija cheese


  1. Cut the chicken into bite-size pieces and toss it in half of the packet of taco seasoning. In a large wok or cast iron skillet over medium-high heat, cook the chicken until no longer pink in the middle.
  2. Add all of the chopped peppers, onion and remaining taco seasoning to the hot skillet. Let saute for 10 minutes. Add the eggs and stir frequently until they are scrambled throughout the veggies.
  3. Cook the rice according to package directions. Add to the skillet with the scrambled peppers and onion to let it start crisping up. Add the chicken, corn and black beans. Stir to combine.
  4. Season with salt and pepper. Top with the tomatoes, avocado, cilantro and cotija just before serving. Serve with hot sauce.