Taco Fried Rice

Note: Make the rice ahead of time, and make sure it is cold. It’s best to use leftover rice, as I think it works better for fried rice.

Make the meat mixture. To a large skillet, cook ground chuck, then place a lid over it and drain off any excess fat. Place back on the burner on medium heat, then toss in onion, peppers, black beans, and seasonings. Give this a good stir, cooking the seasonings, then reduce the heat to low. Add the water, cover, and keep on very low heat to make the ground chuck and beans nice and tender. Cook until the water has evaporated, then remove from heat. Place meat mixture into a bowl, and then wipe out the skillet.

Now onto the fried rice. Return the large skillet back to the stove, and heat to medium heat. Add butter, and let it bubble, swirling along the way.

Add cold rice, breaking it up with a wooden spoon. Once it starts to warm up, start flattening it down, building a nice light golden crust on the rice. Once that crust begins to form, add beaten egg, stir, and then add the meat mixture. Stir, flattening it along the way, getting a nice crust in the process. Cook for about 7 minutes or so, then get ready to serve.

Add taco fried rice to a bowl. Crush some taco chips on top for more texture, then top with shredded cheddar cheese, black olives, fresh cilantro, and dashes of your favorite hot sauce, or salsa. If you want add a small dollop of sour cream, or heck, any of your other favorite taco toppings.