So this is not quite magic, but very tasty nonetheless. This is something I like to cook from time to time, just like another of my old favourites created from tinned meat, SPAM, egg and rice. My mum used to cook a similar dish when we were kids. It’s very easy to make – regular readers will see that it’s just another variation of fried rice, really. Cube a medium-sized brown onion, chop up two or three garlic cloves (depending on their size, and how garlicky you like things – me, I go for HEAVY). Open a tin of corned beef (when I was a kid, I loved opening these corned beef tins with that special key!), slide the corned beef out and chop it up roughly so it’s no longer one solid trapezoidal shape. I usually use tinned corn kernels for this dish but since we had corn leftover from the weekend’s roast lunch, I just used that. Yeah, yeah I know I complained that the corn tasted old, but for some reason it tasted fine in this dish.
I fried up the onion and garlic in the wok until fragrant but not too browned, then added the chopped up corned beef. When I had tossed all of this around a bit and the corned beef had broken down somewhat I added the corn kernels, and then, the rice. I added oyster sauce and soy sauce to taste, drizzling directly over the rice and mixing the sauces into the rice before mixing the rice through with everything else. And last of all, I broke a couple of eggs into the mixture and cracked some black pepper over the top. I let the eggs begin to cook a little before stirring them through the mixture. No greens, no garnish, but delicious. I especially enjoy this dish if I’ve managed to use particularly bursty corn kernels. I don’t use salt-reduced corned beef either – it just doesn’t taste as good. I know it is often said that “old” cooked rice is better for fried rice than freshly cooked rice, but I use both – whichever happens to be available at the time – with no problems.
I'm TFP, a food blogger from Perth, Western Australia.
{ 10 comments… read them below or add one }
Mmm, looks tasty. Back when I was a child (and a non-vegetarian), my Mom used to shred some cabbage, brown some diced up potatoes and stir fry that stuff with corned beef (whether canned or that real fresh stuff), parsley and some other spices. Love it on top of plain white rice.
I think I’m eating meat vicariously (mentally) through your blog, hahaha!
That looks good! I bet my boys would love it, I’ll have to try it this weekend.
fruityoaty,
oooh, your Mum’s creation sounds delicious. I might have to give that a go sometime. But my version will probably be without parsley ;-P
I’m glad you can mentally eat meat through my blog… it’s good for me that you’re not completely repulsed by all the images of meat – I have a vegetarian friend that I think avoids this site because of the meaty content!
Jen,
Cool. Well, if you try it out on your boys, do let me know how that goes! :)
To think my mom has been complaining for two decades that there aren’t any good chinese food to be had in Oz.
I should just show her your site =D
Oo – thin slices of fried Spam and freshly cooked rice, sometimes that’s all you want :)
Love the home cooking! Love the food porn! Love the blog!
And, man, I love me some corned beef. Never thought of fried rice with corned beef, but I’m definitely going to try this!
Ash, I’m sure there are plenty of food blogs that show good chinese food in Oz. http://grabyourfork.blogspot.com/ is one (dining out though, not so much home cooking). Let me keep thinking… anyone think of some good chinese food on Aussie blogs? Post ‘em below.
an9ie,
Oh yeah… we’re taking a tin of SPAM with us when we go to Geraldton… as well as eggs and rice. Hee hee.
tokyorosa,
Thank you, you are too kind!
Hope you enjoy the corned beef fried rice! :)
PS. Have been reading your Singapore posts – geez that mystery insect bite allergic reaction sounded scary!
Oi! Have you bin havin’ a go at me recipe database? That’s frightfully similar to one of the dishes I make at home.
- Chubbypanda
Chubbypanda,
I’m in ur database, c00king ur f00ds.
Hahahahahaha.
But seriously, this is a dish my mum used to make when we were kids. My version adds corn kernels. I think mum sometimes included finely diced carrot. I know a number of asian people who all have their own variations. We like making rice dishes using tinned meat, don’t we? :)
What a terrific, satisfying dish to have at the beginning of autumn.
Great site by the way.
Thanks