Vegetable and Black-Bean Fried Rice

vegetable and black bean fried rice
Photo: Con Poulos
Prep Time:
25 mins
Total Time:
30 mins
4 Serves

For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.


  • ¼ cup extra-virgin olive oil

  • 2 large eggs, beaten

  • 2 cups sliced cremini- or shiitake-mushroom caps (5 ounces)

  • Kosher salt and freshly ground pepper

  • ¼ cup sliced scallions, plus more sliced green tops for serving

  • ¼ cup finely chopped cilantro stems, plus ¼ cup chopped leaves

  • 1 red bell pepper, chopped (1 ½ cups)

  • 2 tablespoons hot sauce, such as Cholula, plus more for serving

  • 3 cups cooked white rice (preferably day-old)

  • 1 can (15.5 ounces) black beans, drained and rinsed

  • Diced avocado and lightly crushed tortilla chips, for serving


  1. Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.

  2. Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.

  3. Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.

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