Mexican Fried Rice

Make this ultimate ethnic side dish with all the taste and no lectins. Get recipe.

Beans and rice are always a highlight of any Mexican restaurant dining experience. Perhaps you can tell a real Mexican cook by how good the beans and rice are. I know what you're thinking. Aren't beans and rice forbidden on the Plant Paradox diet? Not exactly. If you prepare them correctly, you can enjoy these yummy foods. Read on to see how Mexican fried rice can be made lectin free.

Mexican fried rice, for me, is all about the spice. I like mine with cumin and chili powder. And I do enjoy just a little heat, but not too overpowering. The beauty of this recipe is that you can make yours as spicy I want.

Next taco Tuesday, make sure you have a side of beans and rice. I prefer refried black beans over pinto, but you can use either for great results. Find my refried beans recipe here. https://www.lectinfreegourmet.com/post/refried-black-beans

Now, let's make Mexican fried rice Lectin Free Gourmet!

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The Recipe

LFG Mexican Fried Rice

1 Cup Pressure Cooked Basmati Rice

2 Tbsp Grassfed Ghee

1 Sliced Green Onion

1/2 tsp Cumin

1/2 tsp Ancho Chili Powder

1/4 tsp Salt

Cayenne Powder to taste

Step 1: Pressure Cook Rice

Into a pressure cooker, dump 2 cups water and 1 cup dry basmati rice. Add 1 tsp of distilled white vinegar and a pinch of salt. Seal the lid and press the "rice" button. Allow the seal to release naturally after the pressure cooking has ended. This will result in perfectly cooked, lectin free rice. You won't use all the rice for this recipe. So store what you have left over for another time.

Step 2: Pan Fry Rice

Into a hot frying pan, add ghee, sliced onion, 1 cup of the cooked rice, cumin, and chili powder

Pan fry white tossing occasionally to incorporate all the flavors. Your rice is done when you have a few crispy bits and rice is hot and shiny. Add a little cayenne for heat.

Enjoy!