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.
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
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!