Corned beef and cabbage fried rice
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Uncooked scallions
½ cup(s), sliced
Garlic
3 clove(s), large, minced
Carrots
1 medium, shredded
Cooked long grain brown rice
2½ cup(s)
Cooked corned beef
6 oz, chopped
Cooked green cabbage
3 cup(s), shredded, chopped
Low sodium soy sauce
2 tbsp(s)
Instructions
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
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