Scroll Top

Mexican Fried Rice

Mexican Fried Rice

Table of Contents

Mitch Mandel

Advertisement – Continue Reading Below

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 medium zucchini, chopped
  • 1 chayote squash, peeled, seeded, and chopped
  • 1 red bell pepper, chopped
  • 1 tsp. ground cumin
  • 1 1/2 c. cooked brown rice, chilled
  • 1 c. pumpkin seeds, toasted
  • 1/2 tsp. salt
  • 2 tbsp. chopped fresh cilantro
  • 1 tsp. freshly grated lime zest

Directions

    1. Step 1In a large nonstick skillet, heat the oil over medium-high heat. Cook the onion, zucchini, squash, pepper, and cumin, stirring, for 5 minutes, or until tender-crisp.
    2. Step 2Add the rice and cook, stirring often, for 2 minutes, or until lightly toasted.
    3. Step 3Stir in the pumpkin seeds and salt and cook for 1 minute. Remove from the heat and stir in the cilantro and lime zest.

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

,
, Mexican,Fried
, Mitch MandelAdvertisement – Continue Reading Below1 tbsp. olive oil1 onion, chopped1 medium zucchini, chopped1 chayote squash, peeled, seeded, and chopped1 red bell pepper, chopped1 tsp. ground cumin1 1/2 c. cooked brown rice, chilled1 c. pumpkin seeds, toasted1/2 tsp. salt2 tbsp. chopped fresh cilantro1 tsp. freshly grated lime zestDirectionsStep 1In a large nonstick skillet, heat the oil
, http://www.edamam.com/ontologies/edamam.owl#recipe_490218121b36e07daeb5a31795f4eaba

, 6
,
, Sugar-Conscious,Vegan,Vegetarian,Pescatarian,Mediterranean,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 medium zucchini, chopped
  • 1 chayote squash, peeled, seeded, and chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 1/2 cups cooked brown rice, chilled
  • 1 cup pumpkin seeds, toasted
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest

,
, Mitch MandelAdvertisement – Continue Reading Below1 tbsp. olive oil1 onion, chopped1 medium zucchini, chopped1 chayote squash, peeled, seeded, and chopped1 red bell pepper, chopped1 tsp. ground cumin1 1/2 c. cooked brown rice, chilled1 c. pumpkin seeds, toasted1/2 tsp. salt2 tbsp. chopped fresh cilantro1 tsp. freshly grated lime zestDirectionsStep 1In a large nonstick skillet, heat the oil over medium-high heat. Cook the onion, zucchini, squash, pepper, and cumin, stirring, for 5 minutes, or until tender-crisp.Step 2Add the rice and cook, stirring often, for 2 minutes, or until lightly toasted.Step 3Stir in the pumpkin seeds and salt and cook for 1 minute. Remove from the heat and stir in the cilantro and lime zest.Advertisement – Continue Reading BelowAdvertisement – Continue Reading Below
,Read More,







0

Related Posts

Privacy Preferences
When you visit our website, it may store information through your browser from specific services, usually in form of cookies. Here you can change your privacy preferences. Please note that blocking some types of cookies may impact your experience on our website and the services we offer.