Corned Beef Fried Rice with Mint

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"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!"
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20 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1569 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a wok over medium-high heat.
  2. Cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.
  3. Stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.
  4. Remove the wok from heat and clear a hole in the center of the rice to cook egg.
  5. 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.
  6. Portion the fried rice into 2 bowls and top with fresh mint.



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