Corned Beef and Cabbage Fried Rice turns leftover corned beef into a fast, flavorful one-pan meal. Tender chunks of corned beef join crisp vegetables and fluffy rice for a satisfying dish that works for dinner any night of the week.
We love making corned beef and roasted cabbage for St. Patrick’s Day, but this fried rice is a great way to enjoy those leftovers more often. Instead of letting extra meat and cabbage sit in the fridge, transform them into a fresh-tasting fried rice that’s ready in about 20 minutes.
Transform Leftovers into Corned Beef and Cabbage Fried Rice
Fried rice is endlessly adaptable, and this version uses leftover corned beef as the protein. Swap in whatever vegetables you have on hand and use day-old rice for the best texture. The result is a lightly seasoned, savory dish that highlights the salty, slightly tangy flavor of corned beef paired with tender cabbage and sweet bell pepper.
Ingredients for Corned Beef and Cabbage Fried Rice
This recipe is flexible—use what you have in the fridge. Ingredients listed below make a reliable base; feel free to swap or add vegetables or proteins.
- 1 tablespoon canola oil
- 2 1/2 cups bell peppers, diced (about 2 large peppers)
- 1/2 cup diced onion
- 3 cups shredded cabbage (leftover roasted cabbage or a bagged coleslaw mix)
- 5 cups cooked, cooled white rice
- 1 pound leftover corned beef, diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon horseradish mustard
- 1/4 cup soy sauce
- 3 eggs, beaten
- Kosher salt and black pepper, to taste
Substitutions and Variations
Fried rice is ideal for cleaning out the refrigerator. Use any of the following substitutions without changing the method:
- Deli corned beef if you don’t have leftovers
- Rotisserie or leftover chicken, ground pork, or leftover steak
- Firm tofu for a vegetarian option
- Broccoli, snap peas, carrots, or other sturdy vegetables
- Brown rice or cauliflower rice instead of white rice
Tips for the Best Fried Rice
To get clean, separated grains and avoid mushy rice, use rice that has been cooked ahead of time and chilled. Refrigerated rice firms up and separates easily when fried, giving you the classic fried rice texture. If you don’t have leftover rice, many takeout places sell inexpensive containers of cooked rice that work well.
Use a hot skillet or wok and cook ingredients in stages: scramble the eggs first and set them aside, then sauté vegetables, add cabbage, and finally toss in rice, meat, sauces, and eggs. This keeps flavors bright and textures balanced.
Recipe Details
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stove top
- Cuisine: American
Instructions
- Heat a large skillet or wok over medium-high and spray or lightly oil the surface.
- Add the beaten eggs and scramble until fully cooked. Remove the eggs to a plate and set aside.
- Add the oil to the skillet, then sauté the diced bell peppers and onion until softened, about 7–8 minutes.
- Add the shredded cabbage and toss with the peppers and onions. Cook until the cabbage wilts, about 3–4 minutes. If using cooked leftover cabbage, add it at this stage and warm through.
- Stir in the cooked rice, diced corned beef, Worcestershire sauce, horseradish mustard, soy sauce, and the scrambled eggs. Toss everything together and heat until the rice and meat are warmed.
- Season with salt and pepper to taste, then serve immediately.
Recipe Notes
If your cabbage is already cooked, simply add it after the peppers and onions soften, then proceed with the recipe. Adjust soy sauce and mustard to taste depending on how salty or tangy your corned beef is.