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
Scale
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
