Corned Beef and Cabbage Fried Rice is such a tasty leftover corned beef recipe! Big pieces of corned beef with veggies and fluffy rice!
Scale
Ingredients
- 1 tablespoon canola oil
- 2 1/2 cups bell peppers, diced ( about 2 large peppers)
- 1/2 cup diced onion
- 3 cups shredded cabbage (leftover roasted cabbage or coleslaw mix in a bag)
- 5 cups cooked, cooled rice
- 1 pound leftover corned beef, diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon horseradish mustard
- 1/4 cup soy sauce
- 3 eggs, beaten
- Kosher salt and pepper to taste
Instructions
- Spray a large skillet or wok with cooking spray over medium-high heat.
- Add the eggs and scramble until cooked through, then remove to a plate.
- Pour the oil into the wok, then add the peppers and onions, cooking until softened about 7-8 minutes.
- Add the cabbage to the wok and toss to combine with the peppers and onions. Cook until the cabbage has wilted about 3-4 minutes.
- Next add the cooked rice, corned beef, Worcestershire sauce, mustard, soy sauce and scrambled eggs to the wok and toss to combine.
- Season the rice with salt and pepper to taste, then serve.
Recipe Notes
If using leftover cabbage instead of raw, just add it to the wok or skillet after the peppers and onions have cooked and move on to the next step.
- Category: dinner
- Method: stove top
- Cuisine: American
