Fried Rice with Corned Beef, Spinach, and Eggs
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Ingredients25 m servings 295 cals
Original recipe yields 8 servings
- 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.
- 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.
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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