There’s a special place in my heart for rice. Fluffy white rice that only my mom can make perfectly right. I’ve tried and it just doesn’t come out like hers. I’m convinced she’s magic. I don’t give up though, I continue to make it and now I think it’s actually not that bad. As a kid, I grew up eating rice with absolutely everything. For instance, I refused to eat mac and cheese without a side of rice. That was a big no for me. They had to go together. Talk about carb loading—I knew how to live right back then—but I didn’t care because I was a kid. A kid addicted to rice. Nowadays I don’t eat mac and cheese with rice, but whenever I do have noodles mixed in a cheese sauce, I do get a sudden craving for rice and the next day for dinner, I’ll make sure to cook some up. If I can fit it into every meal/recipe then I’d be happy as a clam. Who says you can’t have rice for breakfast? That’s probably the best meal to have it, if you ask me, although I’m certain there isn’t a bad time to eat it. So maybe I’m biased…just a little bit.
I’m also a big fan of breakfast. I normally don’t eat a big breakfast during the week, just because I’m busy running around working, taking care of errands, or grocery shopping. Seriously, I spend more time at our local grocery store than I do at home. It comes with the job. I should have my own parking spot reserved by now. Anyhow, like I was saying, during the week I’ll just grab a quick bowl of cereal (cinnamon toast crunch all the way) or some toast with peanut butter. On the weekends though, I’ll make sure to cook extravagant (I exaggerate) breakfasts/brunches because there’s something about weekends and morning meals that excite me. Everyone should get excited. It’s a big deal.
My two favorite cuisines are Indian and Mexican food. I could eat either everyday. So I think it’s appropriate that now I’m trying to convince you all to eat and make this Tex-Mex breakfast fried rice for yourself. If I promise that it’s the best breakfast you’ll have, would you make it? If I promise that it’s ridiculously easy to whip up and that you can have it on the table in no time, will you get in the kitchen right this very second and cook up a batch? Well, both of those statements are true and I think you should most definitely try it for yourself this week. After all, it’s rice mixed with sausage topped with a fried egg. It all makes sense. Treat yo-self.
Let’s first talk about the sausage. This is very important. You can use mild or hot Italian sausage for this recipe (I won’t be mad), BUT I like using breakfast sausage because this is a breakfast dish after all and there’s just something so great about breakfast sausage. I just crumbled and browned it in a pan.
**Note: If the sausage releases too much fat or liquid, you can drain the liquid and return the sausage to the skillet!**
Add the chopped onions and garlic and continue to cook until softened and just beginning to brown, about 3 to 4 minutes.
Add the corn and black beans to the skillet and cook until warmed through.
**Tip: I used two ears of fresh corn that I cut the kernels off and stirred into the skillet, but you can totally use frozen thawed corn instead. Make sure to drain and rinse the black beans before stirring in. You don’t want to add all of that excess liquid to the pan!**
Let’s talk about the rice now. I just cooked some simple long grain rice, according to the package directions. 2 cups water to 1 cup rice, a little butter or oil and some salt. Nothing fancy.
**Note: This dish is best when you make it with day old rice. So if you have some extra rice in the fridge from last night’s dinner, use that. If you don’t have extra rice, because why would you, then you can definitely make a fresh pot and then spread it out on a baking sheet right when it’s done. Allow it to air dry a bit before stir-frying it with the other ingredients.**
You can scramble in the eggs when you add the rice for a more traditional “fried rice”, or you can do what I do and just fry the eggs separately and add them at the end of the dish right before serving. Put an egg on top.
Add the rice to the skillet with the sausage, and cook over medium heat. Stir until evenly combined and add the sliced scallions to it for a little color and flavor (of course).
Once the rice and everything else gets hot and has cooked for a few minutes, you’re ready to go. Serve the rice in bowls and get ready to add all of the delicious toppings.
This basically has all of the typical taco toppings. Top the rice with the fried eggs, and then just go to town. Sliced avocado, diced tomatoes, sliced radishes, pickled jalapeño, crumbled queso fresco, and fresh cilantro. You can top your bowls with all of these toppings or just pick and choose your favorites…I won’t be upset.
As an extra garnish and added crunch—because I’m all about different textures for my meals—I toasted a few flour tortillas in the oven. Placed them on a baking sheet with a drizzle of olive oil and toasted them in a preheated 350ºF until golden brown and crispy. You can also just grab some tortilla chips from the store and serve it with those.
You can keep things vegetarian if you want, just omit the sausage and add sautéd veggies like onions and peppers and zucchini and summer squash. Just giving you some options so that we can all enjoy these breakfast rice bowls. They’re that good.
I like to eat this for dinner as well. I’ll sometimes leave the eggs out and instead of breakfast sausage I’ll use ground beef. It makes for an easy dinner that I can whip up in no time, and surprisingly enough, it’s actually quite filling.
Queso fresco can sometimes be a little hard to find. It’s usually in the refrigerated aisle where the salsa, chorizo and other Latin American products are. If you can’t find it or you just don’t like it (that’s a possibility) then just shred some cheddar cheese or pepper jack and use that instead. Cheese is cheese and I can never be angry at it, no matter what type it is.
Make this simple recipe over the weekend for your next brunch gathering. It’s the perfect brunch buffet spread. Give everyone bowls and have them serve themselves, picking and choosing what toppings and add-ons they’d like. Don’t forget the cocktails! These Good Morning Margaritas are the best! Spice things up a bit for breakfast, and put those pancakes to rest (just for a day). Enjoy!
- 1 pound breakfast sausage
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 fresh ears of corn, kernels removed
- 1 (15.5 oz) can black beans, drained and rinsed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried crushed red pepper
- 1½ cups cooked white rice
- 4 large eggs
- queso fresco
- pickled jalapeño
- tortilla chips
- Place a large skillet over medium-high heat and add the breakfast sausage. Breakdown the sausage with a wooden spoon and cook until browned and crispy. Stir in the onions and garlic and cook until softened, about 2 to 3 minutes. Add the corn and black beans and cook until warmed.
- Stir in the rice and cook until heated through. Stir in the scallions for garnish. Cook the eggs in a skillet, sunny side up or over easy if you prefer.
- Serve the fried rice in bowls topped with a fried egg and any of the toppings listed! Serve immediately. Leftover can be stored, covered, in the fridge for up to 3 days. Enjoy!