Corned Beef Fried Rice
Fried rice is often the scapegoat for leftovers. This corned beef fried rice is, dare we say, better than the original meal of corned beef and cabbage.
- 1/2 c corned beef chopped into 1/2" dice
- 2 ea garlic cloves minced, about 1 tsp
- 1 Tb oil
- 2 c brown rice preferably cold
- 2 ea eggs whisked
- 2 ea green onion chopped
- 1 tsp soy sauce
- dill pickles
- your favorite hot sauce
Heat a pan to medium high heat. Add the beef, garlic, and oil to the pan. Stir for 1-2 minutes until the beef is heated through.
Add the rice to the pan, and keep stirring until the rice is heated through, about 2-3 minutes.
Push the rice to the sides of the pan to clear a hole in the center of the pan. Add the beaten eggs. Stir the eggs only for about a minute until the eggs are scrambled and no runny, raw egg remains.
Add the soy sauce and green onion to the pan. Stir for 1-2 minutes longer to soften the green onion.
Serve hot with optional garnishes.
- 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.
- Add frozen corn, peas, carrots or edamame if you prefer. Add with the green onion at the end, and cook for 2-3 minutes until the frozen vegetables are heated through.
- Use a nonstick pan or seasoned cast iron pan for the easiest cleanup, since rice likes to stick to stainless steel pans.
Calories: 1200kcal | Carbohydrates: 146g | Protein: 48g | Fat: 46g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 2915mg | Potassium: 1177mg | Fiber: 6g | Sugar: 1g | Vitamin C: 60.7mg | Calcium: 78mg | Iron: 7.2mg