Tex-Mex Fried Rice

4 cups leftover cooked rice

Recipe and photo by Sara Newberry

1 cup pico de gallo

3 green onions, sliced

1 cup diced cooked meat 

1 tablespoon chili powder

1/2 cup frozen corn kernels, thawed

1/2 cup cooked black beans 

2 eggs, scrambled

Vegetable oil

Salt and pepper 

Cilantro and lime wedges, for serving 

Add 2 tablespoons oil to large skillet over medium-high heat. Add rice and cook, stirring, until coated with oil. Add pico and onions, toss to combine. 

Push rice to edges of skillet and add 1 tablespoon oil. Add meat and chili powder to center of pan, and toss gently until spices are darkened, about 30 seconds. Add corn and beans and mix with rice. 

Push rice to edges and pour eggs in center of pan. Let cook until mostly set, about 45 seconds, then mix into rice. 

Season with salt and pepper and serve garnished with cilantro and lime wedges.