Filipino Corned Beef Breakfast with Garlic Rice and Fried Egg

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A beloved Filipino breakfast plate that pairs savory sautéed corned beef with crispy day-old rice toasted in fragrant garlic and topped with a sunny-side-up egg. Serve it with sliced tomatoes, cucumbers, and a drizzle of fish sauce for the full tapsilog-style experience.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 50 gCarbs
• 3 gFiber
• 2 gSugar
• 24 gProtein
• 1180 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Sautéed Corned Beef

• 2 tbsp neutral cooking oil
• 4 cloves garlic, finely minced
• 1 small yellow onion, diced
• 1 medium potato, peeled and diced into 1/2-inch cubes
• 1 (260 g) can Filipino-style corned beef
• 1 tbsp soy sauce
• 1/2 tsp freshly ground black pepper
• 2 tbsp water

For the Garlic Fried Rice

• 4 cups day-old cooked jasmine rice, clumps broken up
• 3 tbsp neutral cooking oil
• 6 cloves garlic, finely minced
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper

For the Eggs and Serving

• 4 large eggs
• 1 tbsp neutral cooking oil
• 1 large ripe tomato, cut into wedges
• 1 small cucumber, sliced on the diagonal
• Fish sauce (patis), for serving

Directions

1. Heat 2 tablespoons oil in a skillet over medium heat. Add the minced garlic and cook until just light golden, about 30 seconds, then stir in the onion and cook until softened, 2 to 3 minutes.
2. Add the diced potato and cook, stirring occasionally, for 3 to 4 minutes until the edges turn translucent. Add the entire can of corned beef, breaking it apart gently with a spatula as it heats through.
3. Pour in the soy sauce, black pepper, and water. Simmer for 5 to 6 minutes, until the potatoes are tender and the beef is piping hot. Cover and keep warm.
4. Make the sinangag: heat 3 tablespoons oil in a large wok or nonstick skillet over medium-high. Add the garlic and fry until crisp and deep golden, about 45 seconds, then scoop out with a slotted spoon.
5. Add the rice to the same pan and press it into an even layer. Let it toast undisturbed for 1 to 2 minutes, then stir-fry, breaking up clumps, for 3 to 4 minutes until the grains are separate and lightly crisped. Season with salt and pepper, then return the crispy garlic to the pan and toss to combine.
6. In a small nonstick skillet, heat 1 tablespoon oil over medium heat. Crack the eggs one at a time and fry sunny-side up until the whites are set and the edges are lacy, about 2 to 3 minutes.
7. Divide the garlic rice among 4 plates. Spoon a generous mound of corned beef alongside each portion and top with a fried egg.
8. Serve immediately with tomato wedges, cucumber slices, and a small dish of fish sauce for drizzling to taste.

Cook’s Notes

• Day-old cold rice is essential for garlic fried rice; freshly cooked rice turns mushy in the wok.
• Filipino-style corned beef (such as Purefoods, Argentina, or Palm) is sweeter and softer than Western corned brisket and is the traditional choice for this dish.
• For crispier sinangag, spread the rice in a thin layer and resist stirring for the first minute so a golden crust forms on the bottom.
• Keep the egg yolks runny so they act as a quick sauce when broken over the rice and beef.
• Add a splash of patis (fish sauce) right before eating to brighten the salty-savory profile of the whole plate.

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