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Admit it. You hate leftovers. So do I, usually, except when they can be rehashed into something wonderful. One such leftover revamp I enjoy is corned beef fried rice. It’s not so different from the classic Pinoy quick fix meal of corned beef and rice, but the extra step of turning it into fried rice creates an interesting texture that makes you forget that it’s practically the same thing as what you had the night before.

I usually start off with a few tablespoons of corned beef — the almost dry kind you get when you just sauté the canned stuff with garlic and onions, no water added. The last time I did this, I used leftover Ranch-style Delimondo, so it was nice and stringy.
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