Mexican-inspired Fried Rice

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 512
Protein 47g
Fat 15g
Carbs 44g
Total Time 30 minutes


Mexican Fried Rice Recipe


Mexican-inspired Fried Rice
Ingredients for 4 servings

  • 2 eggs
  • 2 tablespoons avocado oil
  • 2 small soft corn tortillas, chopped into 1/4 – 1/2-inch pieces
  • 1 tablespoon fresh garlic, minced
  • 1/2 medium onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • Protein
    • 1 1/2 lb chicken breasts, cut into 1-inch pieces (OR lean beef, shrimp or tofu)
    • 1 1/2 tablespoons The Fit Cook Green chile lime (OR 1 tablespoon chili powder)
    • pinch of sea salt & pepper
  • 2/3 cup frozen (fire roasted) corn
  • 1/4 cup red enchilada sauce
  • 2 1/2 cups COOKED AND COOLED jasmine rice (or brown rice)
  • Garnish
    • fresh chopped cilantro
  1. Season chicken breast with the seasonings and set  aside.
  2. Set a nonstick wok on medium heat.  Once hot, spray with avocado oil then add the eggs.  Quickly scramble and chop them up, then remove from the skillet, about  2 minutes.
  3. Increase heat to HIGH.  Once hot, add the oil and then  the chopped tortilla chips.  Cook for about 1 – 2 minutes until the pieces become crispy.  Remove the pieces from the skillet and reduce the heat to medium.
  4. Once the skillet has cooled down to medium heat, add garlic, onion and bell pepper.  Saute for 3 – 5 minutes until the edges of the onion have browned and the onions turn translucent.  Increase heat back to high.
  5. Add the diced chicken and cook.  Continually stir and cook the chicken through, about 5 minutes.
  6. Add the frozen corn and continue to stir and fold everything together.  Add the enchilada sauce and continuing stirring.  Cook and stir until the majority of the sauce has coated the ingredients and the excess has “evaporated.”
  7. Add the rice (and fresh cilantro) and quickly fold everything together, about 2 minutes, then remove from the heat.
  8. Garnish and top with fried chips, and enjoy!
    Mexican-inspired Fried Rice

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