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Cornsilog from Philippines

Cornsilog

★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Rooted in the Philippines, Cornsilog is a breakfast enjoyed for generations.

About Cornsilog

Rooted in the Philippines, Cornsilog is a breakfast enjoyed for generations. Traditionally it features rice, eggs, garlic and onions.

🏛️ History & Culture

Cornsilog is a modern Filipino breakfast creation, part of the larger "silog" family of dishes that combine garlic fried rice (sinangag) and a fried egg (itlog) with a protein. Its name is a portmanteau of "corned beef," "sinangag," and "itlog," reflecting the pragmatic, everyday nature of the meal. The dish emerged as a popular morning staple in households and eateries, likely in the 20th century, when canned corned beef became widely available in the Philippines, though its exact inventor is unknown.

While the core components remain consistent—salty, shredded corned beef, garlicky rice, and a sunny-side-up egg—variations exist across regions and home kitchens, with some adding onions, tomatoes, or a splash of vinegar. Cornsilog is culturally significant as a quick, affordable, and filling breakfast that fuels the workday, and it is commonly served in carinderias (small eateries) and street-side breakfast stalls. It represents the Filipino talent for transforming simple, inexpensive ingredients into a hearty and beloved meal, often enjoyed with a drizzle of soy sauce or banana ketchup.

🍳 How to make Cornsilog

AI-assisted, not kitchen-tested

Cornsilog (Filipino Corned Beef Sinangag at Itlog)

Cornsilog is a classic Filipino breakfast plate: garlicky fried rice (sinangag), a sunny-side up egg (itlog), and savory sautéed corned beef with onions and garlic, named by mashing the first syllables of the three components.

Prep
10 min
Cook
20 min
Total
30 min
Serves
3
Difficulty
Easy

Recipe ingredients

  • 360 g (2 cups (uncooked)) day-old jasmine or long-grain rice, cold rice fries best; fresh rice will clump
  • 340 g (12 oz) Filipino-style canned corned beef, branded 'Purefoods' or 'CDO' style is closest to traditional; substitute with regular canned corned beef, drained
  • 1 large yellow onion, sliced thinly
  • 6 cloves garlic, minced, divided
  • 45 ml (3 tbsp) cooking oil, neutral oil like canola, divided
  • 3 large eggs
  • 5 ml (1 tsp) fish sauce (patis), optional seasoning
  • 15 ml (1 tbsp) water, to help rice crisp without burning
  • 1 pinch ground black pepper

Steps

  1. 1 Prep the aromatics: mince the garlic and divide in half. Slice the onion thinly.
  2. 2 Fry the corned beef: heat 15 ml (1 tbsp) oil in a skillet over medium heat. Sauté half the garlic and the sliced onion until softened and translucent, about 2 minutes.
  3. 3 Add the canned corned beef. Break it apart with a spatula and cook 6 to 8 minutes, stirring occasionally, until lightly browned and a thin crust forms on some pieces. Remove to a plate and set aside.
  4. 4 Make the sinangag (garlic rice): in the same skillet, add the remaining 30 ml (2 tbsp) oil and the other half of the garlic. Cook over medium-low heat until the garlic turns pale golden, about 1 minute — do not let it brown too dark or it will taste bitter.
  5. 5 Add the cold day-old rice, breaking up clumps. Stir-fry 4 to 5 minutes, splashing in 15 ml (1 tbsp) water if the rice sticks. Season lightly with fish sauce and pepper. Push the rice to one side of the pan.
  6. 6 Fry the eggs: in the cleared side of the pan (or a separate small pan), crack the eggs and fry sunny-side up until the whites are fully set and the yolks remain runny, about 2 to 3 minutes. For food safety, cook until the egg white is completely opaque and firm, with no gelatinous parts.
  7. 7 Plate the dish: mound a portion of garlic rice on each plate, top with a portion of corned beef and onions, and finish with a fried egg. Serve immediately while the yolk is runny. Safety note: the egg yolk should be consumed promptly; do not hold at room temperature for more than 2 hours total (1 hour if above 29°C / 85°F).
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