"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."
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.