Cornsilog with a Twist

Ingredients

• 500g (1.1 lb) corned beef 500g (1.1 lb) corned beef
• 4 cups (800g) cooked rice 4 cups (800g) cooked rice
• 6 cloves garlic, minced 6 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) water 1 cup (240ml) water
• Salt to taste Salt to taste
• For the pickled vegetables (atsara): For the pickled vegetables (atsara):
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1/2 cup (120ml) white vinegar 1/2 cup (120ml) white vinegar
• 1/4 cup (50g) white sugar 1/4 cup (50g) white sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pan, heat vegetable oil over medium heat. Add minced garlic and sauté until golden brown.
2. 2.
   Add the corned beef to the pan and cook until browned, breaking it up into smaller pieces with a spatula.
3. 3.
   In a small bowl, mix together soy sauce, vinegar, black pepper, paprika, dried oregano, sugar, and water. Pour the mixture over the corned beef.
4. 4.
   Reduce the heat to low and simmer for 15-20 minutes, or until the corned beef is tender and the flavors are well combined. Add salt to taste.
5. 5.
   In a separate pan, heat vegetable oil over medium heat. Add minced garlic and sauté until golden brown.
6. 6.
   Add the cooked rice to the pan and stir-fry for 3-4 minutes, ensuring that the garlic is evenly distributed. Drizzle soy sauce over the rice and continue to stir-fry for another minute.
7. 7.
   In a bowl, combine julienned carrots, cucumbers, white vinegar, white sugar, salt, and black pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
8. 8.
   Serve the corned beef over a bed of garlic fried rice, accompanied by a side of pickled vegetables.

Treat your ingredients with care...

• Corned beef — For a more tender result, you can cook the corned beef in a pressure cooker for 1 hour instead of simmering on the stovetop.
• Garlic — Be careful not to burn the minced garlic while sautéing. It can turn bitter if overcooked.
• Rice — It's best to use day-old cooked rice for the garlic fried rice as it has a drier texture, making it easier to stir-fry.

Tips & Tricks

• For added flavor, you can sprinkle chopped spring onions or cilantro over the dish before serving.
• If you prefer a spicier kick, you can add a dash of hot sauce or chili flakes to the corned beef while simmering.
• Feel free to customize the pickled vegetables by adding thinly sliced onions or bell peppers for extra crunch and flavor.
• To make the dish more filling, you can serve it with a sunny-side-up egg on top of the corned beef.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cornsilog with a side of pickled vegetables and a sunny-side-up egg on top for a complete and satisfying meal. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

Arrange the corned beef on a bed of garlic fried rice, with the pickled vegetables placed on the side. Place the sunny-side-up egg on top of the corned beef and garnish with chopped spring onions or cilantro for an appealing presentation.