Vegan Mexican Stir Fried Rice

Anyone else ever order chinese food and end up with tons of extra rice that you don’t know what to do with? Well I got tired of throwing it out and started to use the cooked rice to create new meals.

Rice is fun to me because it can be transformed so easily just by mixing it with some veggies or adding some spices. It’s also a great base to utilize any leftover veggies you may have sitting in the fridge.

This is a take on a mexican stir fried rice. You could substitute or add any veggies that you may like or want in this rice. Don’t feel like you have to stick directly to what I use. Get creative and put anything you’d like in this recipe. Or if you have dietary restrictions that do not work with something on my list, feel free to remove it! It will still taste amazing and be aesthetically gorgeous.


  • 1 cup of cooked brown rice (use whatever rice you want!)
  • 2 cloves of garlic, minced
  • 1/2 of a green bell pepper, sliced
  • 3 baby bella mushrooms, sliced
  • 1/2 of a zucchini, roughly chopped
  • 1/2 cup of spinach leaves, roughly chopped
  • 4-5 cherry tomatoes, sliced
  • 1/3 cup of vegetable broth
  • 1/2 cup of black beans
  • 1/2 cup of white cannelloni beans
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • 1 teaspoon of coriander
  • salt and pepper to taste


In a large skillet, on medium/high heat, pour 2 tablespoons of olive oil. Then when hot add in your minced garlic and cook down for 1 minute. Then add in your peppers, mushrooms, and zucchini. Saute until the veggies start to “sweat” and cook down (about 3 minutes).

Then add in your already cooked rice and stir together. While stirring add in your chopped spinach and sliced tomatoes. If your rice is precooked from the night before it may need some extra liquid to bring it back to life. So, add in 1/3 cup of your favorite vegetable broth. This will help plump the rice up a bit and allow it to absorb all the yummy flavors. Then add in your black and cannelloni beans to the skillet.

Once you stir in your beans, add in your spice mix of chili, cumin, coriander, salt, and pepper. Then saute until everything has mixed evenly and taste to be sure there’s enough flavor for you. Depending on my taste buds that day I sometimes add in a bit more of my spices. However, I always top mexican dishes with my favorite hot sauce, Cholula. To me it adds the best pop of heat while being full of flavor.

I hope you like this recipe and it inspires you to use more of the leftovers in your fridge! (Especially if they include tons of rice like me!!)

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