Photo of Corned beef and cabbage fried rice by WW

Corned beef and cabbage fried rice

4 - 7
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Breathe new life into St. Patrick’s Day leftovers by tossing them into a classic Asian dish. Bits of the salty brisket provide tons of meaty flavour to the rice, while chopped cooked cabbage adds an earthy veggie boost.


Cooking spray

4 spray(s)

Uncooked scallion(s)

½ cup(s), sliced

Garlic clove(s)

3 clove(s), large, minced

Uncooked carrot(s)

1 medium, shredded

Cooked long grain brown rice

2½ cup(s)

Cooked corned beef brisket

6 oz, chopped

Cooked green cabbage

3 cup(s), shredded, chopped

Low sodium soy sauce

2 tbsp(s)


  1. Coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add scallions, garlic, and carrot; stir-fry 2 minutes. Add rice and brisket; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes. Stir in soy sauce; stir-fry 2 minutes or until thoroughly heated.
  2. Serving size: about 1 ½ cups


We call for cooked rice here; to keep prep easy, you can use either pouched room temperature rice or frozen precooked rice. If using the latter, you can go straight from frozen and add an additional minute or two to the cook time.