Corned beef on rice

Doug Sherring

We know tinned meat can be polarising but it is one of Karena’s favourite guilty pleasures. Frying it with garlic, chilli and spring onions livens it up. Give it a go.

Ingredients

1 Tbsp	Oil
1 large	Onion, sliced
1 tin	Corned beef, we use Palm or Pacific (Main)
5 cloves	Garlic, crushed
½	Red chillies, finely chopped
¼ cup	Water
1	Spring onion, chopped
1 dash	Tabasco sauce, or more, to suit taste
2 servings	White rice, cooked
1 handful	Fresh parsley, to serve

Directions

1. In a large saucepan, heat oil over medium heat. Add the onions and cook gently for 7 minutes or until softened but not browned. Season with salt and pepper.
2. Add the corned beef and garlic and cook for 5 minutes. Add the chilli and water and cook for a further 5 minutes.
3. Add the spring onion and add as much or as little Tabasco as you like.
4. Serve on white rice and garnish with parsley.