If you love quick, comforting dishes that pack a punch of flavor and make fantastic use of leftovers, then you’re in for a treat with this Corned Beef Fried Rice Recipe. It’s a straightforward, satisfyingly savory dish that’s perfect for breakfast, lunch, or dinner—and it’s one I keep coming back to when I want something hearty but fuss-free. Trust me, once you try this, you’ll see why it’s fast becoming a family favorite in my kitchen!
Why You’ll Love This Recipe
- Incredible Flavor: The savory corned beef combined with garlicky rice and fluffy eggs creates a comforting, flavorful harmony.
- Quick & Easy: Ready in under 30 minutes, this dish is perfect when you want something satisfying without hours in the kitchen.
- Great for Leftovers: Perfect way to transform cold cooked rice and leftover corned beef into a fresh, delicious meal.
- Customizable: You can easily adjust seasonings, add vegetables, or serve with your favorite sides to make it your own.
Ingredients You’ll Need
These ingredients come together so beautifully—each bringing distinct flavor and texture to the dish. Using cold cooked rice is key for that perfect fried rice texture, and fresh eggs add richness and a little creaminess that keep the dish balanced.
- Oil: I prefer a neutral oil with a high smoke point, like vegetable or canola oil, for stir-frying.
- Corned Beef: Chopped into about half-inch dice; using canned corned beef works great and is ultra-convenient.
- Green Onion: Separate the white parts from the green for sautéing and garnishing.
- Garlic: Minced fresh garlic brings essential aroma and depth.
- Cooked Rice: Use day-old or cold rice—brown or white makes no difference, but cold rice prevents clumping.
- Eggs: Whisked and cooked in the pan to add fluffy texture and protein.
- Soy Sauce: Adds umami and saltiness—feel free to adjust according to your taste.
- Sauerkraut, Pickles, Hot Sauce: Optional garnishes that add zing and contrast in flavor.
Variations
I love how easily this Corned Beef Fried Rice Recipe adapts to what you have on hand. Sometimes I toss in extra veggies or swap soy sauce for tamari to keep it gluten-free. Feel free to adjust it to fit your taste or whatever’s in your fridge.
- Add Veggies: Bell peppers, peas, or shredded carrots work great—and they add fresh color and nutrients.
- Spicy Kick: I sometimes drizzle sriracha or mix in some chili garlic sauce to amp up the heat.
- Vegetarian Version: Skip the corned beef and add extra mushrooms or tofu for a meatless twist.
- Different Rice Types: Brown rice adds nuttiness, but jasmine or basmati rice will give a fragrant flair.
How to Make Corned Beef Fried Rice Recipe
Step 1: Warm Up the Corned Beef
Heat your pan on medium-high and add the oil along with the chopped corned beef. Stir it gently for 1 to 2 minutes just to warm through. You don’t want it to brown too much or dry out—just a little bit of caramelization adds a lovely touch of flavor. When I first tried this recipe, I’d overcook the beef and end up with dry bits, so keeping an eye here makes all the difference.
Step 2: Sauté Garlic & Green Onion Whites
Next, toss in the minced garlic and the white parts of the sliced green onions. Stir quickly for about 30 seconds to bloom the garlic and soften the onions. This is where the base flavor really starts to build—you’ll smell the garlic aroma filling your kitchen, and it’s just heavenly.
Step 3: Heat the Rice Through
Add the cold, cooked rice to the pan and stir well to combine all the ingredients. Keep tossing it for around 3-5 minutes until the rice is thoroughly heated. If your rice starts sticking or browning too fast, turn the heat down to medium to avoid burning. I like to use a spatula to gently break apart any clumps for that perfect fried rice consistency.
Step 4: Scramble the Eggs in a Well
Push the rice around the edges of the pan to create a small well in the center. Pour the beaten eggs into this space and gently scramble them for 2-3 minutes until mostly cooked through with just a tiny bit of runniness left. Don’t worry if some rice slips into the eggs—that actually helps to marry the textures beautifully in the final dish.
Step 5: Combine Everything with Soy Sauce
Once the eggs are mostly set, fold in the rice and corned beef from the edges, stirring well to mix everything evenly. Sprinkle in the soy sauce and taste to adjust seasoning. This step ties all the ingredients together into one harmonious plate of goodness.
Step 6: Finish with Green Onion Tops & Serve
Turn off the heat and fold in the green onion tops for a burst of freshness and crunch. Serve your Corned Beef Fried Rice piping hot—my favorite way is straight from the pan. It’s satisfying and a little rustic, which somehow just makes it taste even better.
Pro Tips for Making Corned Beef Fried Rice Recipe
- Use Cold Rice: I discovered this trick early on—hot or fresh rice makes the dish mushy, but cold rice keeps grains separate and perfect.
- Don’t Overcook the Beef: Keeping the corned beef tender and moist takes a light hand at the start; too much heat dries it out.
- Scramble Eggs in a Well: This technique helps evenly cook the eggs without scrambling them into a mess mixed with rice too soon.
- Season Gradually: Add soy sauce in small amounts and taste along the way to prevent over-salting.
How to Serve Corned Beef Fried Rice Recipe
Garnishes
I usually finish with a generous sprinkle of fresh green onion tops—they add a pop of color and a mild onion bite I crave. Sometimes I add a few spoonfuls of tangy sauerkraut or crunchy pickles on the side for contrast. And if you’re like me, a dash of your favorite hot sauce amps up that flavor profile perfectly.
Side Dishes
Simple, fresh sides like a crisp cucumber salad or steamed vegetables balance the richness of the fried rice. I also love pairing this with a fried egg on top or a side of sautéed greens for extra nutrients and color.
Creative Ways to Present
For a fun dinner party twist, I’ve molded this rice into small patties, pan-fried them until golden, and served individual portions with pickled veggies on the side. It always scores compliments and makes the dish look extra special without extra work.
Make Ahead and Storage
Storing Leftovers
I store leftover Corned Beef Fried Rice in an airtight container in the fridge; it stays great for up to 3 days. It’s actually one of those dishes that tastes super comforting reheated, especially when you add a sprinkle of fresh green onion after warming.
Freezing
I’ve frozen this fried rice in portion-sized containers with success. Just thaw overnight in the fridge before reheating. Freezing helps make meal prep a breeze, especially on busy weeks when you want something quick but satisfying.
Reheating
For best texture, I reheat leftovers in a hot skillet with a little oil, stirring frequently to get that slight crispness back. Microwaving works in a pinch but can make the rice a bit sticky. Adding a sprinkle of soy sauce or fresh herbs helps revive the flavors.
FAQs
-
Can I use fresh cooked rice instead of leftover rice for this Corned Beef Fried Rice Recipe?
While you can use freshly cooked rice, cold, day-old rice works best because it’s drier and less sticky, which helps achieve that classic fried rice texture. If using fresh rice, spread it on a tray to cool and dry out before cooking to mimic leftover rice’s texture.
-
What type of corned beef is best for the recipe?
Canned corned beef is convenient and works great, but leftover cooked corned beef or homemade corned beef also tastes amazing. Just chop it into small dice to blend well with the rice and ensure even heating.
-
Can I make this recipe vegetarian?
Absolutely! Simply omit the corned beef and increase the eggs or add vegetables like mushrooms, tofu, or tempeh to keep it hearty and protein-rich while still flavorful.
-
How can I adjust the saltiness in this Corned Beef Fried Rice Recipe?
Corned beef tends to be salty, so add soy sauce sparingly, tasting as you go. You can also balance saltiness with fresh garnishes like pickles or sauerkraut, which add acidity and brightness.
Final Thoughts
I absolutely love how this Corned Beef Fried Rice Recipe turns out every single time—it’s simple, full of flavor, and feels like a warm hug on a plate. When I first tried it, I was amazed at how a few humble ingredients come together to create something so comforting and satisfying. Whether you’re using leftovers or whipping it up fresh, this recipe has become one I recommend to all my friends who want a tasty, no-fuss meal that impresses. Give it a try—I promise it’ll find a happy spot in your recipe rotation too!
Print
Corned Beef Fried Rice Recipe
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Corned Beef Fried Rice is a savory and satisfying dish that combines tender chopped corned beef with fragrant garlic, green onions, and fluffy cooked rice, all scrambled together with eggs and seasoned with soy sauce. Perfect for using up leftovers or curing a hangover, this recipe delivers a comforting and flavorful meal in about 25 minutes.
Ingredients
Main Ingredients
- 2 Tb oil
- 1 1/2 cups corned beef, chopped into 1/2″ dice
- 3 green onions, white and green parts separated, sliced 1/4″ thick
- 2 garlic cloves, minced (about 1 tsp)
- 3 cups cooked rice (preferably cold; brown rice works well)
- 3 eggs, whisked
- 2 tsp soy sauce
Optional Garnishes
- Sauerkraut
- Pickles
- Your favorite hot sauce
- Top part of the green onion (reserved for garnish)
Instructions
- Heat the pan and cook corned beef: Heat a pan over medium-high heat and add the oil. Add the chopped corned beef and stir for 1-2 minutes until heated through, allowing a slight caramelization without browning or drying out the meat.
- Add garlic and white parts of green onion: Add the minced garlic and the white parts of the sliced green onions to the pan. Stir for about 30 seconds to bloom the garlic and soften the onions.
- Incorporate the rice: Add the cooked rice to the pan and stir continuously until the rice is heated through, about 3-5 minutes. Reduce heat to medium if the rice begins to brown too quickly or stick to the pan.
- Create a well and scramble eggs: Push the rice mixture to the sides of the pan, forming a well in the center. Pour the whisked eggs into the well and stir gently for 2-3 minutes until mostly scrambled with very little runny egg remaining. It’s fine if some rice mixes into the eggs.
- Combine all and season: Once the eggs are nearly cooked through, fold them into the rice and corned beef mixture. Add the soy sauce and mix everything thoroughly to evenly distribute the seasoning.
- Finish and serve: Turn off the heat and fold in the reserved green onion tops. Serve immediately while hot, optionally garnished with sauerkraut, pickles, and your favorite hot sauce.
Notes
- This recipe makes about 5 cups of fried rice, yielding approximately 4 servings at 1 1/4 cups per serving.
- It’s an excellent way to repurpose leftovers and provides a hearty, high-carb meal ideal for hangover cures.
- Using cold leftover rice helps prevent the dish from becoming mushy and allows for better texture.
- Caramelization of the corned beef adds extra flavor, but avoid overcooking to maintain moisture.
- Feel free to customize garnishes based on your preference; sauerkraut and pickles add a tangy contrast.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 324 kcal
- Sugar: 0.3 g
- Sodium: 688 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.03 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 26 mg
