Ingredients
F
For the Garlic Fried Rice
b
3 tbsp butter
n
1 tbsp neutral oil
g
15 cloves garlic, minced
d
4 cups day old rice
S
Salt to taste
M
MSG to taste
F
For the Corned Beef
N
Neutral oil
p
1 potato, peeled and diced
m
1 medium yellow onion, chopped
g
3 cloves garlic, minced
o
1 15 oz can Palm corned beef
S
Salt to taste
P
Pepper to taste
E
Eggs
Directions
1
For the Corned Beef
1
Prep ingredients by chopping onions, mincing garlic, and peeling and dicing potatoes.
2
Heat 3 tbsp of oil on medium heat and fry potatoes until golden brown (6-8 minutes).
N
Neutral oil
p
1 potato, peeled and diced
3
Strain out the potatoes and use a couple tbsp of the same oil to saute onions and garlic.
m
1 medium yellow onion, chopped
g
3 cloves garlic, minced
4
Once the onions and garlic are translucent, add the corned beef. Let the juices of the corned beef evaporate so that the fat renders the corned beef (5-7 minutes).
o
1 15 oz can Palm corned beef
5
Add back the fried potatoes, season with black pepper, and cook for a few more minutes making sure the potatoes are fully cooked through.
S
Salt to taste
P
Pepper to taste
6
For the Garlic Fried Rice
1
Heat butter and 1 tbsp of oil in a wok on medium low heat and once the butter is frothy add the minced garlic.
b
3 tbsp butter
n
1 tbsp neutral oil
g
15 cloves garlic, minced
2
Once the garlic is light golden brown, add the rice and season with salt and msg.
d
4 cups day old rice
S
Salt to taste
M
MSG to taste
3
Mix together for a few minutes and set aside.
4
Heat 3 tbsp of oil on medium heat and fry your eggs. Make sure the whites are fully set and the bottom is brown and crispy (4-5 minutes).
E
Eggs
