Servings: 4 | Preparation time: 10 minutes | Cooking time: 15 minutes
Ingredients
- 1 can Cool Runnings corned beef
- 3 cups cooked jasmine rice, chilled
- 2 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas and carrots)
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 2 green onions, sliced
- Salt and black pepper, to taste
Directions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
2. Add the remaining oil to the skillet. Sauté the onion for 2 to 3 minutes until softened, then stir in the garlic and cook for another 30 seconds.
3. Add the corned beef and break it apart with a spoon. Cook for 3 to 4 minutes until lightly browned and heated through.
4. Stir in the mixed vegetables and cook for 2 minutes.
5. Add the chilled rice, breaking up any clumps. Stir well to combine with the corned beef and vegetables.
6. Pour in the soy sauce and sesame oil, then toss everything together until evenly coated and heated through.
7. Return the scrambled eggs to the pan and stir in the sliced green onions. Season with salt and black pepper to taste. Serve hot and enjoy!!