Corned Beef Sinigang Fried Rice
Corned Beef Sinigang Fried Rice
Ingredients
- 1/4 cup onion, diced
- 3 garlic, minced
- 1/4 cup tomato, diced
- 1 can corned beef, 260g
- 2 1/2 cups day-old rice
- 1 pack Maggi Magic Sinigang sa Sampalok Mix, 11g
- 1/2 cup sitaw, chopped
- 1 cup kangkong leaves, chopped
- as needed patis, to taste
- as needed black pepper, to taste
- as needed cooking oil
Instructions
- 1
Prepare the vegetables: Dice 1/4 cup onion, mince 3 cloves garlic, dice 1/4 cup tomato, chop 1/2 cup sitaw (long beans) into small pieces, and chop 1 cup kangkong leaves.
⏱️ 10 min
- 2
Sauté aromatics: Heat a pan or wok over medium heat. Add a small amount of cooking oil. Add the diced onion and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min
- 3
Add garlic and tomato: Add the minced garlic to the pan and continue to sauté until fragrant, about 1 minute. Then, add the diced tomatoes and cook until they soften slightly, releasing their juices, about 2-3 minutes.
⏱️ 4 min
- 4
Cook corned beef: Open 1 can (260g) of corned beef and add it to the pan. Break up the corned beef with a spoon or spatula and cook until it is heated through and slightly browned, about 3-5 minutes.
⏱️ 5 min
- 5
Add rice and seasoning: Add 2 1/2 cups day-old rice to the pan. Mix thoroughly, breaking up any clumps, until the rice is well combined with the corned beef and aromatics. Sprinkle 1 pack (11g) Maggi Magic Sinigang sa Sampalok Mix evenly over the rice. Stir continuously until the mix is fully incorporated and the rice is coated, about 2-3 minutes.
⏱️ 3 min
- 6
Incorporate vegetables: Add the 1/2 cup chopped sitaw to the fried rice. Stir and cook for a few minutes until the sitaw is tender-crisp, about 2-4 minutes. Next, add the 1 cup chopped kangkong leaves. Continue to stir until the kangkong leaves wilt, about 1-2 minutes.
⏱️ 4 min
- 7
Season to taste and serve: Season the fried rice with patis (fish sauce) and black pepper, to taste, mixing well. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Corned Beef Sinigang Fried Rice
- 1/4 cup onion, diced
- 3 garlic, minced
- 1/4 cup tomato, diced
- 1 can corned beef, 260g
- 2 1/2 cups day-old rice
- 1 pack Maggi Magic Sinigang sa Sampalok Mix, 11g
- 1/2 cup sitaw, chopped
- 1 cup kangkong leaves, chopped
- as needed patis, to taste
- as needed black pepper, to taste
- as needed cooking oil
Instructions
- 1
Prepare the vegetables: Dice 1/4 cup onion, mince 3 cloves garlic, dice 1/4 cup tomato, chop 1/2 cup sitaw (long beans) into small pieces, and chop 1 cup kangkong leaves.
⏱️ 10 min - 2
Sauté aromatics: Heat a pan or wok over medium heat. Add a small amount of cooking oil. Add the diced onion and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min - 3
Add garlic and tomato: Add the minced garlic to the pan and continue to sauté until fragrant, about 1 minute. Then, add the diced tomatoes and cook until they soften slightly, releasing their juices, about 2-3 minutes.
⏱️ 4 min - 4
Cook corned beef: Open 1 can (260g) of corned beef and add it to the pan. Break up the corned beef with a spoon or spatula and cook until it is heated through and slightly browned, about 3-5 minutes.
⏱️ 5 min - 5
Add rice and seasoning: Add 2 1/2 cups day-old rice to the pan. Mix thoroughly, breaking up any clumps, until the rice is well combined with the corned beef and aromatics. Sprinkle 1 pack (11g) Maggi Magic Sinigang sa Sampalok Mix evenly over the rice. Stir continuously until the mix is fully incorporated and the rice is coated, about 2-3 minutes.
⏱️ 3 min - 6
Incorporate vegetables: Add the 1/2 cup chopped sitaw to the fried rice. Stir and cook for a few minutes until the sitaw is tender-crisp, about 2-4 minutes. Next, add the 1 cup chopped kangkong leaves. Continue to stir until the kangkong leaves wilt, about 1-2 minutes.
⏱️ 4 min - 7
Season to taste and serve: Season the fried rice with patis (fish sauce) and black pepper, to taste, mixing well. Serve hot.
⏱️ 2 min