Monday, January 17, 2011

Corned Beef Rice

Jan saw a picture of rice with corned beef topped with eggs in a magazine and was inspired to whip up his version to make use of the extra rice we had from a weekend get together with officemates who snubbed the rice for the allure of, ahem, fermented barley.

We had to settle for canned corned beef since it was the only option available at the sari-sari store. I personally prefer though the corned beef sold by kilo in grocery stores. There’s just so much more “thread” in them whereas canned varieties lean more towards the minced category.

Incidentally, Chef Rosebud from Quickfire says corned beef is called the way it is because the term “corn” refers to the grains of salt that is used for curing it.


175 grams corned beef
¼ cup minced garlic
¼ cup sliced onions
3 cups rice
3 fried eggs
green onions
2 teaspoons oil


1. Heat oil. Sauté onions and garlic.

2. Add corned beef. Season with salt and pepper. Cook until almost dry.

3. Add the rice and mix. Add more salt if desired.

4. Scoop the rice into bowls and top with egg and green onions. Serves three.

Wife’s Verdict:

You can’t go wrong with corned beef. Even friends of ours who hate beef eat corned beef. I loved cutting into the egg and mixing it a bit with the rice and corned beef. That kept the texture from getting boring.

Jan’s Quip: “Are you happy now?”

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