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Corned Beef Fried Rice with Mint

 made it  |  0 reviews   |   photos
Kevin Stone

"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
Original recipe yields 2 servings

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  • Prep

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  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.

Nutrition Facts

Per Serving: 430 calories; 15.7 g fat; 46.5 g carbohydrates; 24.4 g protein; 149 mg cholesterol; 1569 mg sodium. Full nutrition

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