Mexican Fried Rice

Mexican Wok Fried Rice is the perfect dish to incorporate my Asian heritage for Asian Pacific Heritage month for a Let’s Lunch post, pay respect to my mom for Mother’s Day and celebrate Cinco de Mayo on a yacht.


I think my mom would be tickled that I used my cast iron wok to make a Mexican dish!


For me, a Mexican dish has to include chorizo but I didn’t realize Mexican chorizo (firm texture) is different from the Spanish kind (soft crumbly), so I experimented with both. I discovered Quijote chorizos, one of the most well known brands is manufactured right here in Miami.   It’s just like Chinese sausage, lots of fat which has to be rendered out, the trick is to fry on medium low heat in the wok and drain on paper towels.

I used the same process to cook this dish as Pineapple Stir Fried Rice except without eggs, different veggies, meat and added in saffron buds to get the reddish yellow color. You can watch my video that shows you how from scratch.  Multi colored bell peppers, onions and tomatoes gave texture and color.  The shrimp was seasoned and fried just like I do for an Asian stir fry, and everything was combined in two batches in the wok.  It was 1am by the time I finished with all the photo taking but I really wanted to show you can successfully make dishes from all over the world in a wok!  Mission accomplished.


Top left to right: black bean, tomato, corn, avocado salad. Pam’s refreshing mango, cucumber, jicama salad. Shelley’s healthy chicken salad, pineapple salsa with smoked chipotle sauce to make into a wrap. There was also pulled pork to make into wraps with all the fixings and of course, my Mexican Wok Fried Rice.

Thanks to Pamela & Brett for a glorious yacht day to celebrate Cinco de Mayo!  They were so cute with their radio gear to steer the boat instead of shouting. We all brought a potluck dish to share and everything went really well together.

MexPrep Chopveg QuijoteChorizo

 WokVeg WokChorizo WokShrimp

WokTomatoes Prep MexWokFriedRice

PamBrett CincodeMayoAppetizers CincodeMayoSpread

Let’s Lunch is a virtual gathering of foodies from all over the world. Anyone can join, just use #letslunch on twitter and someone will reach out to you. I’ve so enjoyed interacting with this group even though I’ve not succeeded in contributing on a regular basis. Check out other Let’s Lunchers’ posts to celebrate Asian Pacific Heritage month!

Annemarie‘s Bulgogi Lettuce Wraps at Sandwich Surprise

Emma‘s Korean Barbecue at Dreaming of Pots and Pans

Grace‘s Mom’s Stir-Frying Tips at HapaMama

Karen‘s Non-Traditional Wonton Soup at GeoFooding

Linda‘s Savory Steamed Rice Cake at Spicebox Travels 

Lisa‘s Sesame Eggplant & Noodle Salad at Monday Morning Cooking Club

Lucy‘s Chinese Chicken Salad at A Cook and Her Books


13 Responses to Mexican Fried Rice
  1. Hannah Flack
    March 22, 2020 | 11:52 pm

    this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!

  2. Hannah Flack
    March 17, 2020 | 1:56 am

    I make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy).

  3. Rose Martine
    January 15, 2020 | 12:10 am

    YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂

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