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Cowboy Fried Rice is a Tex-Mex twist on the classic! It’s loaded with bold spices and hearty ingredients like pulled pork, black beans, and diced tomatoes. Made in one skillet and ready in just 30 minutes, it’s the perfect quick and satisfying meal for busy nights.
Reasons You’ll Love This Recipe
- One-Skillet Meal: This quick and easy cowboy fried rice can be on the table in just 30 minutes. Cleanup is a breeze!
- Loaded with Flavor: If you’re a fan of southwestern flavors, you’ll love this dish! Smoky pulled pork, hearty black beans, and savory spices make every bite delicious.
- Customizable: Add your favorite veggies, swap the protein, or spice it up to your liking! Then, you can add your favorite toppings! I usually go for a mix of sliced avocado or guacamole, salsa, pico de Gallo, and fresh cilantro.
Perfect Use of Leftovers
If you have leftover rice or leftover pulled pork, you can whip up this delicious Tex-Mex fried rice in no time. Fried rice is one of my all-time favorite comfort meals. It’s easy to make, add veggies, and use up whatever leftovers I have in my fridge. My favorite thing about this recipe is all of the delicious seasonings and spices that make it so flavorful and unique. Serve it with some cowboy chicken and cowboy caviar for a full meal!
Ingredients Needed
How to Make Cowboy Fried Rice
This is so incredibly easy to throw together! Make use of leftover cooked rice and pulled pork. Simply sauté the veggies, scramble the eggs, and combine them with the rice and seasonings. You’ll have an amazing meal for yourself with bold, Southwestern-inspired taste.
- Sauté the Veggies: In a large skillet or wok, heat the oil over medium-high heat. Add the diced white onion, diced jalapeño, and the minced garlic to the skillet and cook until tender, about 3 minutes.
- Add the Beans, Tomatoes, and Pork: To the skillet, add the drained black beans, diced tomatoes, and pulled pork, then toss to combine.
- Scramble the Eggs: Slide the meat mixture to the side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until mostly cooked through, then mix the eggs with the vegetables.
- Add the Rice and Seasonings: Add the cooked rice, Worcestershire sauce, cumin, oregano, paprika, chili powder, salt and pepper to taste. Continue to cook and heat through until the rice browns.
Cowboy Fried Rice Variations
This recipe is so versatile! Here are a few ways you can easily customize it to make it your own.
- Can I Add Veggies? You can add as many and whatever vegetables to this recipe as you’d like. I recommend diced bell peppers, corn, peas, green beans, or any of your favorites.
- Can’t handle spice? If you aren’t a fan of spice, just take the jalapeño out and reduce the amount of chili powder.
- What rice should I use? I like to use white rice in my fried rice recipes, but you can use brown rice or any type of rice you prefer.
How to Store Leftover Cowboy Fried Rice
- 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.
More Easy 30-Minute Meals
Short on time? Quick and easy 30-minute meals are a lifesaver on busy nights! They come together fast without sacrificing flavor, making dinnertime stress-free and delicious. Here are some of my go-to recipes when I need dinner in a flash!
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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.
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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.
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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.
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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.
Calories: 246kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 72mgSodium: 354mgPotassium: 177mgFiber: 2gSugar: 7gVitamin A: 400IUVitamin C: 6mgCalcium: 68mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
