Fried Rice with Corned Beef, Spinach, and Eggs recipe

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Ingredients

1 tablespoon vegetable oil
2 cups shredded and chopped cooked corned beef
4 ounces spinach, chopped
3 eggs, lightly whisked
5 cups cooked rice
1 teaspoon garlic powder, or to taste
salt to taste

Nutrition Info

295.1 calories
carbohydrate: 28.9 g
cholesterol: 116.8 mg
fat: 13 g
fiber: 0.7 g
protein: 14.2 g
saturatedFat: 4 g
servingSize: -
sodium: 602.1 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a wok or large skillet over medium heat. Add corned beef, cook and stir until heated through, about 3 minutes. Add spinach, cook and stir until wilted, about 2 minutes.

  2. Push beef and spinach to the sides of the work, pour eggs into the center, cook, stirring frequently, until eggs are scrambled, about 3 minutes. Stir in rice, cook until heated through, about 5 minutes. Season with garlic powder and salt.

Recipe Yield

8 servings

Recipe Note

You can use leftover corned beef. We love this fried rice so much that I actually cook corned beef (by slow-cooking pre-marinated meat) just for this! Adjust the amount of each ingredient to your taste. I like the combination of the colors as well as the nutrition balance.

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