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!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 430 Calories

Ingredients

• 1 egg, beaten
• 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
• 6 fresh spearmint leaves, cut into thin strips

Recipe Instructions

Step 1

Heat olive oil in a wok over medium-high heat.

Step 2

Cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.

Step 3

Stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.

Step 4

Remove the wok from heat and clear a hole in the center of the rice to cook egg.

Step 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.

Step 6

Portion the fried rice into 2 bowls and top with fresh mint.