Leftovers are some of my favorite meals — reheating or recombining them is quick, flavorful, and prevents waste. Fried rice is one of those dishes that often benefits from using day-old rice; its slightly drier texture helps the grains stay separate and absorb flavors better. If you must use freshly cooked rice, be sure it cools completely before adding it to the pan.
As a child I always returned for seconds whenever fried rice was served. At Surinamese gatherings there are often containers for guests to take leftovers home — a tradition I love as a foodie and one that reflects my culture’s appreciation for good food and sharing.
This fried rice is a flexible, fusion-style recipe with Mexican-inspired seasonings and a nod to my Chinese roots through the addition of mungbean sprouts. You can swap vegetables to suit what’s available or what you prefer. I add black beans and mungbean sprouts to boost the protein content and make the dish more satisfying.
Serving tip: add fresh tomato slices and baked plantain pieces. To bake plantains, lightly oil a nonstick pan and cook sliced plantain over medium-low heat for about 5 minutes per side until golden and tender.
Since I started working out more, I’ve prioritized protein. Rice and beans together form a complete protein, so this fried rice makes a simple, protein-rich meal that fits into an active lifestyle.
Now let’s get cooking!
If you make this recipe, feel free to tag me on Instagram as I’d love to see your version — and you can also find me on Facebook.
One Love,
A.J.
Protein Fried Rice
Pin Recipe
Ingredients
- 4 cups rice
- 1 onion
- 4 cloves garlic
- 1 medium carrot
- 140 grams sweet corn
- 265 grams black beans
- 250 grams mungbean sprouts
- 1 cube veggie bouillon
- 1 tbsp cumin
- 1 tsp smoked paprika
- 4 tbsp sweet soy sauce
- 1 handful cilantro
- to taste salt and pepper
Instructions
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Heat a large pan over medium-low heat and sauté the chopped onion and minced garlic in a little oil until fragrant and translucent.
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Add the sweet corn and drained black beans, cooking a few minutes to warm them through. Stir in the cumin, smoked paprika, and crumble in the veggie bouillon cube. Pour in the sweet soy sauce and continue to cook, stirring, for a couple more minutes so the flavors meld.
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Add the cooled rice and mungbean sprouts. Toss everything together until the rice is evenly coated and ingredients are well combined. Season with salt and pepper to taste. If you like heat, add chopped chili or a pinch of chili flakes.
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Turn off the heat and fold in the chopped cilantro. Serve immediately with fresh tomato slices, a squeeze of lime, and baked plantains if desired.