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Tex-Mex Fried Rice

Why not right ? A day after a Mexican feast for dinner and you have leftover ingredients. Fried Rice is how we roll in Hawaii. And, we love anything Mexican. A fresh take on baked Spanish Rice. Don’t skip the cheese.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 15 minutes | Ready In: 30 minutes
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US Metric

2 tsp. vegetable oil
1 large egg+1 large egg white, beaten
2 links chorizo, casing removed, chopped
1 medium onion, chopped
1 small green bell pepper, seeded, chopped
3 stalks green onion, white parts only, chopped
4 c. leftover rice
1 (4.5 oz.) can chopped green chilies
1 (4 oz.) can sliced black olives, drained
1 tsp. chili powder
1 tsp. ground cumin
½ tsp. dried oregano
2 tsp. Tabasco or favorite hot sauce
¼ c. cilantro, coarsely chopped
3 stalks chopped green onion; green parts only, chopped cilantro, shredded cheddar cheese, sliced lime wedges


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Cooking Process:

In a wok over medium heat, scramble eggs in oil. Remove from wok; reserve. Into wok; saute chorizo until slightly browned. Add onion, bell pepper and green onion; cook 3 minutes until slightly browned. .Add rice and remaining ingredients; tossing well to combine.

how to serve:

For service: Garnish as desired with green onion, additional cilantro and shredded cheese. Serve with lime wedges. Serves 2-3.