- 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
- 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.
- 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.
05/19/2018
recipepes.com
Fried Rice with Corned Beef, Spinach, and Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
