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Mexican Fried Rice Nachos by Jessica Murnane

 Mexican Fried Rice Nachos with Cilantro Cream by Jessica Murnane

We're big fans of One Part Plant author Jessica Murnane. Not only does she promote healthy and accessible eating through her plantbased recipes, but she's also an endometriosis educator, podcaster and a mum. Giving that it's March, and we're celebrating International Women's Day, Mother's Day and Women's History Month, we wanted to focus a bit on Jessica's story into motherhood. Jessica adopted her gorgeous son Sid and is really open about sharing her experience with others. You can find out more on her story here.

Today she's sharing one of her favourite plantbased recipes that all the family will love, Mexican Fried Rice Nachos with Cilantro Cream.


Mexican Fried Rice Nachos with Cilantro Cream Ingredients


  • Olive or coconut oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and chopped (you can use a more mild pepper, if you wish)
  • Pinch of cumin
  • Sea salt
  • 1 cup cooked black beans, drained and rinsed if canned
  • Kernels from 2 ears boiled or grilled corn
  • 1 tablespoon fresh lime juice
  • 1 cup cooked jasmine rice
  • 2 teaspoons tamari
  • 1 bag (6 to 10 ounces) sprouted or corn tortilla chips
  • Other toppings: guacamole, avocado, chopped tomatoes, diced raw onions, cilantro, radish


  • 1/2 cup raw cashews, soaked in water for at least a few hours (overnight is best), drained
  • 1/4 cup cilantro
  • 2 tablespoons fresh lime juice, or to taste 
    1/2 cup water, plus more if needed
  • Pinch of sea salt




To make the cilantro cream, place all the ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired.

Pour the cream into a small bowl and rinse your blender—you’ll be using it again soon.



In a large skillet, heat some oil over medium and saute the onions until they are soft and translucent, 5 to 7 minutes. Add the garlic, jalapeño, cumin, and a pinch of salt and cook for another few minutes.

Stir in the black beans and corn. Cook for a few more minutes. Transfer the mixture to a bowl and stir in the lime juice. Set aside.

Drain any excess liquid from the skillet and place it over high. Add a glug of oil. While the pan is hot, add the rice, after using your hands to break up any clumps. Toss the rice around the pan for about 3 minutes. When you see a few grains browning, pour the bean and corn mixture back into the skillet, add the tamari, and toss everything together until the mixture is combined and piping hot.

On a large plate or baking sheet, spread out the chips and top them with fried rice.  Add any toppings you like and serve.



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