I got a craving for comfort and looked around my kitchen – what did I have on hand? Ummm… a can of Libby’s Corn Beef, green onions, garlic, one egg, and Uncle Ben’s Boil in a Bag white rice…. ahhhhh…..
- History & Ingredients
This used to be an incredibly cheap dinner. I was stunned at the local market’s prices for Corn Beef – close to $7.00 for a can! It used to be about $3.00 – still pretty close if you’re willing to tackle the crowds at WalMart. Green onions in Washington State now about .99 cents a bunch – you’ll need two bunches finely chopped. Uncle Ben’s Boil in Bag rice… well, if you haven’t heard of this stuff, oh, you are in for a treat. No burnt pans, 10 minutes and you have perfect white rice. As a P.O.W. of the Japanese, my father was very picky about how his rice was prepared. Curiously, all four of his children had four different ways of preparing their rice until Uncle Ben’s came out with this Boil in a Bag. Shoot! Couldn’t be easier. Don’t forget some minced garlic (I tend to forget).
So, you prepare the rice in a pot. In a skillet, you open the can of Corn Beef, dump it in a skillet with a little bit of vegetable oil, break it up, toss in the two bunches of diced green onions, and just before serving, take a raw egg, break it and throw it in the pan with the garlic, corn beef and scramble briskly. Serve over the rice with soy sauce. Serve with ice cold water or beer. Nothing else works.
Depending on your appetite, serves 2-4 people. Really good and strangely, a big hit at pot luck parties!