Ingredients

• 1 tablespoon vegetable oil
• 2 cups shredded and chopped cooked corned beef
• 4 ounces spinach, chopped
• 3 eggs, lightly whisked
• 5 cups cooked rice
• 1 teaspoon garlic powder, or to taste
• salt to taste

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Instructions

1. Heat vegetable oil in a wok or large skillet over medium heat. Add corned beef; cook and stir until heated through, about 3 minutes. Add spinach; cook and stir until wilted, about 2 minutes.
2. Push beef and spinach to the sides of the work; pour eggs into the center; cook, stirring frequently, until eggs are scrambled, about 3 minutes. Stir in rice; cook until heated through, about 5 minutes. Season with garlic powder and salt.