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| Corned Beef Fried Rice with Mint |
"Ireland meets the Orient? Nah, that's too corny. Truth is, I just came up with this one night while searching for a late night snack to eat. It was so good I thought I'd share it with everybody. Hope you enjoy!"
Ingredients :
- 1 tablespoon olive oil
- 2 cups cooked white rice
- 1 teaspoon chicken soup base (such as Better than Bouillon®)
- 6 ounces cooked corned beef, thinly sliced
- 1 egg, beaten
- 6 fresh spearmint leaves, cut into thin strips
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 20M |
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- Heat olive oil in a wok over medium-high heat.
- Cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.
- Stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.
- Remove the wok from heat and clear a hole in the center of the rice to cook egg.
- Pour the beaten egg into center of the rice. Tilt the wok around to spread the egg into the rice, allowing the residual heat to completely cook the egg.
- Portion the fried rice into 2 bowls and top with fresh mint.
Notes :
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