Tex-Mex Chicken Fried Rice in Kuma’s Kitchen (Recipe)

I add a dash of Tex-Mex to my Japanese staple for a quick main dish. Fried rice sustained me on many a night while living as a bachelor in Osaka.

INGREDIENTS
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2 tbsp olive oil
1 onion, chopped
8-10 oz (230-280g) chicken thigh, chopped 1/2-3/4” (12-20mm)
1 tbsp chili powder
1 tbsp paprika
1/2 tsp salt
2 1/2 cups cooked rice
1 14oz can kidney beans, rinsed & drained
1/2 tbsp olive oil
3 eggs


DIRECTIONS
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1. In a large frypan or pot, heat the 2 tbsp olive oil on medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes.
2. Add chicken, chili powder, paprika, and salt. Cook on medium, stirring occasionally, for 8-10 minutes.
3. Add rice and mix in. Add beans and mix in. Cook, stirring occasionally, for 6-8 minutes.
4. In a bowl, whisk the eggs.
5. In a skillet, heat the 1/2 tbsp olive oil. Add eggs and cook, turning occasionally, until they are softly scrambled eggs.
6. Gently break the scrambled eggs into the rice mixture.

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