Description
Classic fried rice gets a south-of-the-border makeover in this Mexican Shrimp Fried Rice—easy, healthy, and ready in 15 minutes!
Ingredients
- 2 Tablespoons Olive Oil, Divided
- 1 pound Shrimp, Peeled And Deveined
- 2 cloves Garlic, Minced
- 1 Small Onion, Chopped
- ¼ cups Corn
- ¼ cups Peas
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 3 cups Cooked Rice, Chilled
- ½ cups Salsa
- Salt And Pepper
- 2 Tablespoons Chopped Cilantro
- 1 Lime, Juiced
Preparation
Heat 1 tablespoon oil in a large skillet or wok over medium/high heat. Add shrimp along with garlic and cook shrimp 1 minute on each side. Remove from skillet and set aside.
Add chopped onion to hot skillet and cook until translucent. Add corn, peas, and black beans. Remove from skillet and set aside with the cooked shrimp.
Add remaining tablespoon of olive oil to skillet. Once hot, add rice, salsa, salt and pepper. Stir to combine 3–4 minutes, to fry the rice. Stir in shrimp, vegetable, mixture, and chopped cilantro. Squeeze lime juice and stir to combine.
