Mexican Fried Rice with leftover rice is an easy start to a flavorful meal. Build this savory side with onion, garlic and jalapeno. Fry the rice with corn, black beans and a splash of lime juice, before tossing in soft scrambled eggs. Ready to eat in as little as 30 minutes.
Combine the eggs, salt, and pepper in a small bowl and gently whisk.
Heat 1 tablespoon butter in a 12” skillet over medium heat until it melts, then foams. Add the eggs, swirl to coat the bottom of the pan, then cook 1-2 minutes, until the edges are set. Using a rubber spatula, lightly scrape the edges towards the center to scramble the eggs. Allow to cook and set another 1-2 minutes, then scramble again. Repeat this process 1-2 times more, until the eggs are scrambled to your liking. Remove the eggs from the pan and set aside.
Add the remaining 2 tablespoons butter and heat until the butter melts, then foams. Add the onion, toss to coat in the fat, and cook, stirring occasionally, until soft, 4-5 minutes. Add the garlic, jalapeno, cumin, and paprika and cook, stirring constantly, 1 minute more.
Add the tomato paste and work into the onion mixture, stirring frequently, until it's evenly worked into the vegetables and deepens in color slightly, 2-3 minutes.
Add the rice to the skillet, then increase the heat to medium high. Toss the rice with the tomato paste and vegetable mixture until evenly combined. Smooth the rice and onion mixture into an even layer using a rubber spatula. Fry, undisturbed, for 5 minutes. This will allow the bottom layer to crisp, adding additional flavor.
Pour the lime juice over the rice, then loosen the rice from the bottom of the skillet, stirring the lime juice into the rice. Add the black beans, frozen corn, and green chiles. Cook, tossing constantly, until the rice is dry and the corn is completely defrosted.
Stir in the scrambled eggs and cilantro. Taste for seasoning and adjust with salt, pepper, and/or lime juice until the flavor sings.
Portion into bowls and add your favorite toppings. Serve immediately.