Cornsilog

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).