Photo of Corned beef and cabbage fried rice by WW

Corned beef and cabbage fried rice

7
7
3
SmartPoints® value per serving
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 flavor to the rice, while chopped cooked cabbage adds an earthy veggie boost. 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.

Ingredients

Cooking spray

4 spray(s)

Uncooked scallion(s)

½ cup(s), sliced

Garlic clove(s)

3 medium clove(s), minced

Uncooked carrot(s)

1 medium, shredded

Long grain cooked 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

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