Corned Beef Fried Rice

There's nothing like a high carb meal to cure a hangover or make use of leftovers from the night before. All chopped up and mixed with garlic rice and fresh eggs, corned beef fried rice is just as memorable as the original meal the beef came from.

This makes a bout 5 cups of fried rice, so each serving is about 1 ¼ cups for 4 servings.

Course Main Course, Side Dish

Cuisine Asian, Filipino

Diet Low Lactose

Keyword fried rice recipes, leftover corned beef

Prep Time 10

Cook Time 15

Servings

Calories 324kcal

Author Agile Test Kitchen

Equipment

1 12 inch nonstick skillet or well seasoned wok or cast iron skillet

Ingredients

2 Tb oil
1 ½ c corned beef chopped into ½" dice
3 ea green onion, white and green parts separated sliced, ¼" thick
2 ea garlic cloves minced, about 1 tsp
3 c cooked rice preferably cold; I used brown rice
3 ea eggs whisked
2 teaspoon soy sauce

Optional Garnishes

top part of the green onion
sauerkraut
pickles
your favorite hot sauce

Instructions

Heat a pan to medium high heat. Add the oil and chopped corned beef. Stir for 1-2 minutes until the beef is heated through. You don't want it to brown or dry out but just get a little bit of caramelization is nice.
Add the garlic and white part of the green onion to the pan. Stir for about 30 seconds to bloom the garlic and cook the green onion.
Add the rice to the pan, and keep stirring until the rice is heated through, about 3-5 minutes. It should be fully hot before moving to the next step. Turn the temperature down to medium heat if the rice starts to brown or stick to the bottom of the pan.
Push the rice to the sides of the pan to make a well in the center of the pan. Add the beaten eggs to the well. Stir the eggs only for 2-3 minutes in the well until the eggs are scrambled and very little runny, raw egg remains. It's ok if some of the rice on the side falls into the scrambled eggs.
Once the eggs are mostly cooked through, fold in the rice and corned beef from the sides of the pan along with the soy sauce to season the dish.
Turn off the heat and fold in the top part of the sliced green onion.
Serve hot with optional garnishes. I like serving this directly from the pan.

Notes

Use a nonstick pan or seasoned cast iron pan for the easiest cleanup, since rice likes to stick to stainless steel pans.

Use cold rice if you'd like the rice grains to be separate but equal. Otherwise, starting with hot rice will make a clumpy fried rice but still taste good.

Use your choice of leftover corned beef or canned corned beef.

Variations: Add frozen corn, peas, carrots or edamame. Add with the green onion at the end, and cook for 2-3 minutes until the frozen vegetables are heated through.

Nutrition