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Fried Rice with Corned Beef, Spinach, and Eggs

Rated as 3 out of 5 Stars

"You can use leftover corned beef. We love this fried rice so much that I actually cook corned beef (by slow-cooking pre-marinated meat) just for this! Adjust the amount of each ingredient to your taste. I like the combination of the colors as well as the nutrition balance."
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25 m servings 295 cals
Original recipe yields 8 servings


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  1. Heat vegetable oil in a wok or large skillet over medium heat. Add corned beef; cook and stir until heated through, about 3 minutes. Add spinach; cook and stir until wilted, about 2 minutes.
  2. Push beef and spinach to the sides of the work; pour eggs into the center; cook, stirring frequently, until eggs are scrambled, about 3 minutes. Stir in rice; cook until heated through, about 5 minutes. Season with garlic powder and salt.

Nutrition Facts

Per Serving: 295 calories; 13 g fat; 28.9 g carbohydrates; 14.2 g protein; 117 mg cholesterol; 602 mg sodium. Full nutrition

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This has great potential but for us it needs a lot more vegetables and flavor. Onion, peppers, peas, carrots would give a big boost. The corned beef tastes like Spam which is great in fried ...