Corned Beef, Sinangag (Fried Rice) and Itlog (Egg)
Ingredients:
2 tbsp canola oil
1 medium onions (thinly sliced)
1 small tomato or a few pieces of cherry tomatoes for garnish (optional)
Frozen peas, corn and carrots (thawed)
3 tbsp garlic (minced)
1 can corned beef
2 tbsp fresh parsley (chopped)
2 cups rice (cooked and cooled)
Eggs
Directions:
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| 1. Sauté the tomatoes and onions for garnish and set aside. |
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| 2. Heat the veggies for about 1-2 minutes. |
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| 3. Set aside and serve on the side later. |
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| 4. Sauté half the garlic and onions for about 2 minutes or until onions are translucent. |
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| 5. Add the corned beef. |
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| 6. Cook for about 3 minutes then add salt and pepper to taste. |
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| 7. Add half of the parsley and simmer for 3-5 minutes. |
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| 8. Set aside. |
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| 9. In the same pan, put some more oil and sauté the rest of the garlic until golden brown. |
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| 10. Heat the rice for about 3 minutes. |
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| 11. Add the rest of the parsley. |
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| 12. Set aside. |
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| 13. Fry the egg. I did sunny side up eggs today. If you prefer scrambled, go ahead! :) |
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| 14. Set aside. |
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| 15. Ready to serve family-style! |
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| 16. It's a Big Breakfast Day! Plate and Enjoy! :) |
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