Cornsilog (Corned Beef with Garlic Rice and Fried Egg)

Waking up to the smell of garlic sizzling in oil, it's pure comfort food that never gets old. My love affair with Cornsilog started during college when my roommate's mom packed us this amazing breakfast after a late-night study session. One bite of that crispy garlic rice topped with savory corned beef and a perfectly runny egg, and I was hooked!

Now it's my go-to weekend breakfast because it uses simple pantry ingredients but tastes like you've been cooking for hours. The best part? Everything comes together in just 20 minutes, so you can have a restaurant-quality Filipino breakfast without leaving your kitchen.

Once you make this recipe, you'll understand why Cornsilog is the ultimate comfort food.

Why You'll Love This Recipe

This authentic Filipino breakfast will become your new morning favorite! Cornsilog combines savory corned beef, aromatic garlic rice, and a perfectly fried egg into one satisfying meal. It's incredibly easy to make with pantry staples, ready in just 20 minutes, and delivers that perfect balance of protein, carbs, and flavor that keeps you full all morning.

The crispy garlic rice pairs beautifully with the rich corned beef, while the runny egg yolk ties everything together. Plus, it's budget-friendly and uses ingredients you likely already have at home.

Ingredients

• 2 cups chilled white rice
• 3 tablespoons minced garlic
• 1 can (150 grams) corned beef
• 1 small onion, cut into rings
• 1 egg
• 3 tablespoons cooking oil
• ½ teaspoon salt
• Salt and freshly ground pepper to taste

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Day-old chilled rice is essential for perfect garlic rice because it doesn't get mushy when fried. Fresh garlic creates those irresistible crispy bits that make sinangag so special.

Canned corned beef is convenient and already seasoned, while the onion adds sweetness that balances the saltiness. The egg provides richness and protein, making this a complete, satisfying meal.

Equipment

• Large frying pan or wok - for cooking the garlic rice with enough space to toss without spilling
• Medium saucepan - for cooking the corned beef evenly
• Small non-stick pan - for frying the egg to perfection
• Rice paddle or wooden spoon - for stirring without scratching your pans

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How To Make

1. Start by heating 2 tablespoons of oil in your medium saucepan over medium heat. Add 1 tablespoon of minced garlic and half of the onion rings, cooking until the garlic becomes fragrant and the onions start to soften, about 2 minutes.
2. Add the canned corned beef to the pan, breaking it up with your spoon. Cook for 5-10 minutes, stirring occasionally, until the corned beef is heated through and slightly crispy on the edges. Season with salt and pepper to taste, then turn off the heat and garnish with the remaining onion rings.
3. While the corned beef cooks, prepare your garlic rice. Heat a clean frying pan over medium heat and add 1 tablespoon of cooking oil. Add the remaining 2 tablespoons of garlic and cook until it turns golden brown and crispy, about 1-2 minutes.
4. Add the chilled rice to the pan with the garlic oil, pressing it down gently to coat with the oil. Stir constantly to break up any clumps and prevent the rice from sticking or burning. Cook for 5-7 minutes until the rice is heated through and each grain is coated with the garlic oil.
5. Season the rice with salt to taste and continue cooking for another 2-3 minutes until everything is well combined and slightly crispy. The rice should have a beautiful golden color from the garlic oil.
6. In your small non-stick pan, fry the egg sunny-side up to your preference. For a perfect runny yolk, cook on medium-low heat for about 3-4 minutes without flipping.
7. Serve the garlic rice on a plate, top with the corned beef and fried egg. Add fresh sliced tomatoes or cucumber on the side for a traditional touch and extra freshness that cuts through the richness of the dish.

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Tips from Lola's Kitchen

• Use day-old rice that's been refrigerated - fresh rice will turn mushy and won't give you that perfect texture
• Don't rush the garlic - let it get golden and crispy for the best flavor
• Press the rice down when you first add it to the pan, then stir constantly to prevent burning
• Keep the corned beef moving in the pan to prevent it from sticking and to get those crispy edges
• Cook your egg last so it stays warm and the yolk remains runny when served
• A little butter mixed into the rice makes it easier to separate the grains and adds extra richness

Substitutions

• No day-old rice? Spread freshly cooked rice on a tray and let it cool completely, then refrigerate for 30 minutes
• Fresh garlic instead of minced: Use 3 cloves, finely chopped
• Different protein: Try canned beef chunks, leftover roast beef, or even spam
• Oil alternatives: Use butter for richer flavor, or coconut oil for a subtle tropical taste
• No onion: Skip it or use green onions for a milder flavor
• Egg preference: Scrambled eggs work great too if you prefer them over sunny-side up

Troubleshooting

• Rice is too oily: You added too much oil - start with less next time and add more if needed
• Rice is mushy: Your rice wasn't cold enough or you used fresh rice - always use day-old, chilled rice
• Garlic burned: Lower your heat and watch it carefully - garlic goes from golden to burnt very quickly
• Corned beef too salty: Rinse it briefly under cold water before cooking, or add a pinch of sugar to balance
• Egg yolk broke: Use the freshest eggs possible and crack them into a small bowl first, then slide into the pan
• Everything tastes bland: Don't forget to season each component separately - the rice needs salt too

Storage & Reheating

• Refrigerator: Store leftovers in separate containers for up to 3 days - keep the egg separate if possible
• Freezer: The rice and corned beef freeze well for up to 1 month, but don't freeze the egg
• Reheating rice: Add a splash of oil to a pan and fry again to restore crispiness, or microwave with a damp paper towel
• Reheating corned beef: Warm in a pan over medium heat, adding a splash of water if it seems dry
• Best practice: Always fry a fresh egg when reheating - it only takes a few minutes and tastes so much better

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FAQ

Related

Looking for other recipes like this? Try these:

Cornsilog (Corned Beef with Garlic Rice and Fried Egg)

Cornsilog is the ultimate Filipino comfort breakfast that transforms humble pantry staples into morning perfection. This hearty plate combines three essential elements: crispy garlic fried rice made from day-old grains, savory canned corned beef sautéed with onions, and a golden fried egg with a runny yolk that ties everything together. Ready in just 20 minutes, this one-plate meal delivers maximum flavor with minimal effort, making it the perfect solution for lazy weekend mornings or when you crave something satisfying and filling. The magic happens when the crispy rice meets the rich corned beef and creamy egg yolk, creating layers of texture and taste that explain why this simple dish has become a beloved staple across Filipino households.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast, Main Course

Cuisine Filipino

Servings 2

Difficulty Easy

Ingredients

 

1x2x3x

• 2 cups chilled white rice
• 3 tablespoons minced garlic
• 1 can 150 grams corned beef
• 1 small onion cut into rings
• 1 egg
• 3 tablespoons cooking oil
• ½ teaspoon salt
• Salt and freshly ground pepper to taste

Instructions

 

• Start by heating 2 tablespoons of oil in your medium saucepan over medium heat. Add 1 tablespoon of minced garlic and half of the onion rings, cooking until the garlic becomes fragrant and the onions start to soften, about 2 minutes.
• Add the canned corned beef to the pan, breaking it up with your spoon. Cook for 5-10 minutes, stirring occasionally, until the corned beef is heated through and slightly crispy on the edges. Season with salt and pepper to taste, then turn off the heat and garnish with the remaining onion rings.
• While the corned beef cooks, prepare your garlic rice. Heat a clean frying pan over medium heat and add 1 tablespoon of cooking oil. Add the remaining 2 tablespoons of garlic and cook until it turns golden brown and crispy, about 1-2 minutes.
• Add the chilled rice to the pan with the garlic oil, pressing it down gently to coat with the oil. Stir constantly to break up any clumps and prevent the rice from sticking or burning. Cook for 5-7 minutes until the rice is heated through and each grain is coated with the garlic oil.
• Season the rice with salt to taste and continue cooking for another 2-3 minutes until everything is well combined and slightly crispy. The rice should have a beautiful golden color from the garlic oil.
• In your small non-stick pan, fry the egg sunny-side up to your preference. For a perfect runny yolk, cook on medium-low heat for about 3-4 minutes without flipping.
• Serve the garlic rice on a plate, top with the corned beef and fried egg. Add fresh sliced tomatoes or cucumber on the side for a traditional touch and extra freshness that cuts through the richness of the dish.

Tips from Lola's Kitchen

• Use day-old rice that's been refrigerated - fresh rice will turn mushy and won't give you that perfect texture
• Don't rush the garlic - let it get golden and crispy for the best flavor
• Press the rice down when you first add it to the pan, then stir constantly to prevent burning
• Keep the corned beef moving in the pan to prevent it from sticking and to get those crispy edges
• Cook your egg last so it stays warm and the yolk remains runny when served
• A little butter mixed into the rice makes it easier to separate the grains and adds extra richness

Tried this recipe?Let us know how it was!

The Story Behind Cornsilog

Cornsilog belongs to the beloved family of Filipino "silog" meals, where "silog" is a clever combination of "sinangag" (garlic fried rice) and "itlog" (fried egg). This breakfast tradition started gaining popularity in the 1980s when enterprising Filipino cooks began pairing different proteins with the classic rice and egg duo. The genius was simple: take whatever protein you had on hand, serve it with fragrant garlic rice and a fried egg, and you had a complete, satisfying meal.

Corned beef became a natural choice for this combination because it was affordable, shelf-stable, and already seasoned. Filipino families embraced canned corned beef as a convenient protein that could be quickly transformed into something special with just a few aromatics like garlic and onions. The dish perfectly reflects the Filipino talent for creating extraordinary flavors from ordinary ingredients.

What makes Cornsilog so special in Filipino breakfast culture is how it represents comfort and resourcefulness. It's the kind of meal that Filipino parents make when they want to ensure their family starts the day with something hearty and delicious. The combination of textures - crispy rice, tender beef, and creamy egg - creates a harmony that's both familiar and satisfying.

Today, Cornsilog has evolved beyond home kitchens and can be found in Filipino restaurants worldwide, from street-side carinderias to upscale brunch spots. Yet the best versions are still the ones made at home, where the garlic rice gets perfectly crispy and the egg yolk runs just right. It's a testament to how simple ingredients, when prepared with care and tradition, can create something truly memorable.