Whenever my grandparents would come for Shabbos, it was a given that my grandmother would bring corned beef and her famous fried rice. No matter how much she would bring, there was never enough!
I’m posting a lower calorie version of the fried rice as well. It’s still incredible, but without the additional calories. The Green Bean and Pastrami Roll Ups are from the first Bais Yaakov cookbook, and can be found on page 234.
1 1/2 cups water
1 tbs sugar
Place the corned beef in a 9X13 pan and pour the water and sugar over it. Cover tightly and bake on 350° for 3-4 hours. Spill out the water and once the meat is completely cooled, you can slice it.
1 cup brown sugar
5 tbs ketchup
1 tbs oil
1 heaping tbs mustard
1 tbs vinegar
Mix everything together in a saucepan and bring to a boil. Pour over the meat and allow it to sit for at least an hour before serving.
Complete all the steps above and then freeze. When ready to serve, defrost and warm up covered.
2 cups rice (I find Uncle Ben’s to be the best)
2 cups of extra thin egg noodles
1 tsp oil
1 tbs soy sauce
Pour oil into a pot, add rice and brown while continuously stirring. Once the rice is browned, add noodles and continue browning. Add soy sauce and remove from the flame.
Add 4 cups of water and 1 tbs onion soup mix to the rice. Put it back on the flame, cover it, and allow to simmer for 20 minutes. Take the pot off the flame and allow it to sit for five minutes while still covered, then fluff with a fork.
I like to add a scrambled egg and a diced onion to the rice right before serving.
For a lower calorie version:
2 cups Uncle Ben’s whole wheat rice
follow the directions on the box for cooking instructions.
Add 1 tbs soy sauce and 1 tbs onion soup mix to the already cooked rice. Garnish with scrambled eggs and onions.
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