Location: My tiny kitchen

Besides the portobella mushroom fried rice, this fried rice is another non-traditional fried rice that I thought of. Because corned beef tends to be fatty, no oil is needed while pan frying the rice.

This recipe makes 6 servings and it needs one can of regular-sized corned beef.

I usually don’t use this brand but I discovered it recently and I figure it’s worth a try since it’s from New Zealand.

I wasn’t disappointed. I can see whole beef pieces despite it’s canned beef. The meat the brand that I usually use is shredded. I like this brand better and I stocked up 2 more cans right afterwards

Dice half of an onion.

In a non-stick pan, stir fry the corned beef. The beef gives off a lot of fat and therefore you don’t need to put any oil into the pan.
Put in a good amount of freshly ground pepper.
Stir fry the beef until all its juice is reduced.

Put in the onion and stir fry the beef and onion together until the onion sweats.

Julienne half of a cabbage.

Have 4 bowls of cooked rice ready.

Take the beef out of the pan.
Put in half of the rice and pan fry it over medium heat until it’s slightly broken apart.
Put in half of the beef and onion.
Put in 1 and 1/2 tbsp of soy sauce and stir fry until the beef and onion are fully incorporated into the rice.

Throw in the julienned cabbage and mix well.
Repeat with the second batch.

This is my corned beef and cabbage fried rice; I was inspired to create this fried rice while I watched someone preparing corned beef hash on TV. The fat from the corned beef makes the rice tastes yummy, while the cabbage gives the dish a fresh taste.