Spicy Corned Beef Rice

Source: Yummy Magazine, March 2009 Issue

• 1tbsp oil
• 1/4 cup sliced onions
• 1 regular can corned beef
• 1 can corn kernels, drained
• 1 bird's eye chili (siling labuyo), chopped
• 4 cups cooked white rice
• 4 fried eggs, cooked to your liking

1 In hot wok, heat oil and saute onions until tender.
2 Add the corned beef and corn kernels. Cook until most of the juices from the corned beef have evaporated.
3 Add the chili pepper and mix well.
4 Stir in the rice and mix until the corned beef mixture is well incorporated with the grains. Served topped with fried eggs.

Done this one before minus the corn kernels and it's good. So its expected to be even better now that i added it. Darwin's too quiet when he had his breakfast today. His mind's somewhere else... it went ahead of him at the office before he even left home. =(

Darwin's Verdict: I know he loved it. He was crazy over it when I first served him this one a few weeks ago. He would probably have given this 4 stars....

Comments: NR

My Verdict: The corn kernels made it even tastier. I love it!

**Notes: I adjusted the ingredients because i only used around 3 cups of rice. So I had to use only one onion, half the can of cornned beef and half the can of corn kernels. I also sprinkled some spring onions on top for garnishing and added flavor. =)