Recipe details
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Leftover Rice Stir-Fry
25min
2 servings
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This Mexican-Asian Leftover Rice Stir-Fry is a quick and healthy way to transform leftover rice into a bold, fusion-inspired meal. Combining the smoky spices of Mexican cuisine with the umami flavors of Asian stir-fry, this dish is packed with vegetables, black beans, and a zesty lime finish. It’s vegan, high in fiber, and ready in under 30 minutes, the perfect weeknight dinner that reduces food waste while delivering mouthwatering flavor.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
14 g
7 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Cook Rice (or Use Leftover Rice)
If using fresh rice, rinse 1 cup rice under cold water. Add to pot with 2 cups water. Bring to boil, then simmer for 15 minutes until fluffy. If using leftover rice, measure 3 cups and set aside.
Prepare Vegetables
Wash bell pepper, carrot, and green onions. Dice bell pepper into small cubes. Slice carrot into thin matchsticks. Slice green onions finely.
Prepare Aromatics
Peel garlic cloves and ginger root. Mince garlic finely. Grate ginger.
Heat Oil
Heat olive oil in a large pan or wok over medium-high heat.
Saute Aromatics
Add minced garlic and grated ginger to the pan. Stir-fry for 1 minute until fragrant.
Add Vegetables
Add diced bell pepper, carrot matchsticks, and sliced green onions. Stir-fry for 3 minutes until slightly tender.
Add Black Beans
Add black beans to the pan. Stir well to combine.
Add Rice
Add 3 cups of cooked rice (from Step 1 or leftovers). Stir-fry for 5 minutes, breaking up clumps.
Season
Add soy sauce, cumin, chili powder, salt, and black pepper. Stir until rice is evenly coated.
Finish with Lime
Cut lime in half. Squeeze juice over stir-fry before serving.
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