How many comfort foods can you pack into one? Corned Beef Sinigang Fried Rice is a tangy, umami-packed mashup that proves too much of a good thing can be very good.
Who says sinigang has to be a soup? Corned Beef Sinigang Fried Rice takes the classic Filipino sour favorite and flips it into something bold, tangy, and unexpectedly hearty.
The sinigang mix clings to every grain, giving that unmistakable asim kick, while corned beef brings deep, meaty umami. Sitaw and kangkong add texture and freshness to every bite.
It’s quick, clever, and ridiculously satisfying—perfect for leftover rice, and honestly, it doesn’t even need an ulam on the side. It just works so well!
Sauté the aromatics: In a medium deep pan, heat the oil over medium heat. Add the onions and garlic, and cook until fragrant and lightly golden. Stir in the tomatoes and sauté until the liquid cooks off and they turn soft and jammy.
Add the corned beef: Tip in the corned beef and cook until slightly dry and crispy at the edges or to your preferred texture.
Fry the rice: Add the day-old rice and sprinkle in the sinigang mix. Toss and stir until every grain is evenly coated and the flavors come together. Continue frying for about 5 minutes.
Add the vegetables: Mix in the sitaw and kangkong. Cook until the vegetables are tender but still bright, about 4–5 minutes.
Season and serve: Finish with fish sauce and pepper to taste. Serve hot—on its own or as a side to any ulam.
Optional: Top with crispy fried eggplant or extra fried kangkong leaves for texture
