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.
Corned Beef Sinigang Fried Rice uses three leftovers common in Filipino kitchens: rice, corned beef, and a half-used packet of sinigang mix.
The sinigang mix coats the rice and brings acidity that cuts through the salt and fat of the corned beef. If you have sitaw, kangkong, or other cooked vegetables from a previous meal, you can add them in for texture.
Because these items are already present in many homes, the dish serves as a low-cost way to turn leftovers into one meal.
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
