Leftover Makeover: Rice: Taco Fried Rice / by Anthony Michael Contrino

Whenever I order Chinese food, it is inevitable that a carton of white or brown rice is left untouched.  Instead of leaving it in the fridge for a week before remembering that it's there and throwing it out, transform it.  This hearty recipe is a meal in itself.  Serve it with some sliced avocado, sour cream and tortilla chips and you have a meal in 15 minutes.

Taco Fried Rice

Serves 4-6


1/4 cup extra virgin olive oil

1 medium onion, diced 

2 cloves garlic, minced

1 pound ground beef 

1 packet taco seasoning

1 7-ounce can corn kernels, drained

1 15-ounce can black beans, rinsed and drained

3 cups leftover white or brown rice (or whatever's left!)

Kosher Salt

Shredded cheddar, for serving

Cilantro, minced, for serving


In a large high-sided skillet, warm the oil over medium-high heat.  Add the onion and cook until softened, about 3 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Add the chopped meat and taco seasoning.  Use a wooden spoon to break up the meat.  Cook, stirring often, until the meat is cooked through, about 5 minutes.  Add the corn, beans and rice, and cook until all ingredients are warmed throughout.  

Sprinkle with cheese and cilantro.  Serve immediately.