Description
This Cowboy Fried Rice is a hearty and flavorful dish that’s perfect for a quick and easy weeknight meal. It’s made with pulled pork, black beans, tomatoes, jalapeños, and a blend of spices, all tossed together with fluffy rice and scrambled eggs.
Ingredients
Units
Scale
- 1 cup cooked pulled pork, finely shredded
- 1 tablespoon olive oil
- 1/2 cup diced white onion (about 1/2 a medium onion)
- 1 seeded and diced jalapeño
- 3 teaspoons minced garlic (about 3 cloves)
- 1/2 cup drained black beans
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 2 lightly beaten eggs
- 3 cups cooked rice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion, jalapeño, and garlic. Cook until tender, about 3 minutes.
- Add Pork and Beans: Add the black beans, diced tomatoes with green chilies, and pulled pork to the skillet. Toss to combine.
- Scramble Eggs: Slide the meat and vegetable mixture to one side of the skillet. Pour the beaten eggs onto the other side and scramble until mostly cooked. Mix the eggs with the other ingredients.
- Add Rice and Seasonings: Add the cooked rice, Worcestershire sauce, cumin, oregano, paprika, chili powder, salt, and pepper to the skillet. Cook and stir until the rice is heated through and lightly browned.
Notes
- You can use leftover rice for this recipe.
- If you don’t have cooked pulled pork, you can substitute it with cooked ground beef or chorizo.
- Adjust the amount of jalapeño to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 65mg
