Filipino Corned Beef Silog with Garlic Fried Rice (High-Protein Healthy Version)
Filipino corned beef silog with garlic fried rice is one of those breakfast plates that just makes you feel grounded and ready for the day. Silog is the beloved Filipino breakfast formula, combining sinangag (garlic fried rice), a fried egg (itlog), and a protein of choice. Cornsilog specifically pairs that garlicky rice with corned beef, and honestly, it is one of the most comforting morning meals you will ever try. This version keeps every bit of that flavour and satisfaction while trimming down the calories, sodium, and saturated fat that traditional canned corned beef tends to bring to the table.
The biggest upgrade here is the corned beef itself. Instead of reaching for the standard high-sodium canned variety, this recipe uses lean homemade-style seasoned shredded beef, simmered with warming spices like coriander, black pepper, and bay leaves. You get that same deeply savoury, slightly salty flavour profile without the excess preservatives. The garlic fried rice gets a fibre and nutrient boost from a 50/50 blend of cooked brown rice and finely riced cauliflower. The cauliflower is virtually invisible once it hits the hot pan with all that toasted garlic, but it cuts the carbohydrates significantly and adds a lovely subtle nuttiness. Day-old brown rice works best here because it fries up beautifully without going mushy.
The eggs are cooked sunny side up in just a small drizzle of extra virgin olive oil, keeping the yolks runny so they act as a natural creamy sauce when broken over the rice. Each serving delivers over 35 grams of protein, making this a genuinely high-protein breakfast that will carry you through a busy morning without the mid-morning energy slump. Fibre comes in from both the brown rice and cauliflower, and the overall calorie count sits well below a typical restaurant or fast-food silog plate. Fresh sliced tomatoes and cucumber on the side add brightness, crunch, and a little extra vitamin C to round out the meal.
This Filipino corned beef silog with garlic fried rice is a fantastic option for meal prep too. You can prepare the seasoned beef in a larger batch at the start of the week and simply reheat it each morning. The cauliflower-brown rice blend also stores well in the fridge for up to four days, so putting together a silog plate on a weekday morning takes less than ten minutes once everything is prepped. Serve it with a small bowl of miso soup or a cup of unsweetened green tea for a complete, nourishing Filipino-inspired breakfast that honours tradition while working with your health goals.
Ingredients
- 300 g lean beef brisket or silverside (thinly sliced against the grain, then shredded after cooking)
- 2 cups cooked brown rice (day-old rice works best for frying)
- 1 cup cauliflower rice (finely riced raw cauliflower, patted dry)
- 6 cloves garlic (4 minced for rice, 2 sliced for beef)
- 2 large free-range eggs (cooked sunny side up)
- 1 tbsp extra virgin olive oil (divided for rice and eggs)
- 1 tsp low-sodium soy sauce (or coconut aminos for lower sodium)
- 1 tsp ground coriander
- 1 tsp black pepper (freshly cracked)
- 0.5 tsp ground turmeric (adds colour and anti-inflammatory benefit)
- 0.5 tsp onion powder
- 2 whole bay leaves (used during beef simmering, removed before serving)
- 1 small white onion (finely diced)
- 1 cup low-sodium beef broth (used to simmer the beef)
- 1 tsp apple cider vinegar (adds a subtle tang reminiscent of traditional corned beef brine)
- 0.3 tsp sea salt (adjust to taste)
- 4 slices fresh tomato (to serve)
- 0.5 whole cucumber (sliced, to serve)
- 2 stalks green onions (sliced, to garnish)
Instructions
- 1
Place the sliced lean beef into a small saucepan with the low-sodium beef broth, bay leaves, sliced garlic, apple cider vinegar, ground coriander, turmeric, onion powder, half the black pepper, and a pinch of sea salt. Bring to a gentle simmer over medium-low heat, cover, and cook for 20 to 25 minutes until the beef is very tender and has absorbed most of the broth.
Do not rush this step with high heat. Low and slow gives you tender, flavourful beef that shreds easily and mimics the texture of traditional corned beef beautifully.
- 2
Remove the bay leaves and transfer the beef to a chopping board. Use two forks to shred the beef into fine pieces. Return it to the saucepan over medium heat and add the low-sodium soy sauce. Stir well and cook for another 3 to 4 minutes until the beef is slightly caramelised at the edges and the liquid has reduced to a glaze.
A little colour on the beef edges adds depth of flavour. Do not skip this step.
- 3
While the beef finishes, heat half the olive oil in a large non-stick skillet or wok over medium-high heat. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic and stir constantly for about 60 seconds until golden and fragrant, but watch it closely so it does not burn.
Garlic can turn bitter very quickly over high heat. Keep it moving in the pan.
- 4
Add the cauliflower rice to the pan first and stir-fry for 2 minutes to drive off excess moisture. Then add the day-old brown rice, breaking up any clumps with the back of a spatula. Season with the remaining black pepper and a tiny pinch of sea salt. Toss everything together over high heat for 3 to 4 minutes until the rice is hot, slightly crispy in places, and coated in the garlic.
High heat is the secret to good fried rice. A cold, dry pan will steam the rice instead of frying it.
- 5
In a separate small non-stick pan, heat the remaining olive oil over medium-low heat. Crack both eggs in gently and cook sunny side up for 2 to 3 minutes until the whites are fully set but the yolks are still runny. Season with a small pinch of black pepper.
Covering the pan loosely with a lid for the last minute helps set the whites without disturbing the yolk.
- 6
To plate, scoop a generous mound of garlic fried rice onto each plate. Arrange the shredded corned beef alongside the rice. Place one sunny side up egg on top or to the side. Add fresh tomato slices and cucumber on the side, then scatter sliced green onions over everything.
Breaking the runny yolk over the rice and beef as you eat creates a lovely natural sauce that ties the whole plate together.
Nutrition per serving
420kcal
Calories
37g
Protein
38g
Carbs
12g
Fat
6g
Fibre
3g
Sugar
480mg
Sodium
Pro Tips
- ✓
Day-old brown rice is essential for the best garlic fried rice texture. Freshly cooked rice has too much moisture and will clump and steam rather than fry.
- ✓
Pat the cauliflower rice very dry with paper towels before adding it to the pan. Excess moisture is the enemy of a good stir-fry.
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Use coconut aminos instead of soy sauce to reduce sodium even further without sacrificing that umami depth.
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If you want crispier beef edges, spread the shredded beef in a single layer in the pan and leave it undisturbed for 60 to 90 seconds before stirring.
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A cast iron skillet or carbon steel wok gives the best fried rice results due to superior heat retention.
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Serve immediately for the best texture. Garlic fried rice loses its crispness as it sits.
Frequently Asked Questions
Variations
- •
Low-Carb Silog
Replace the brown rice entirely with cauliflower rice for a fully low-carb version. Season the cauliflower rice generously with garlic and a little sesame oil to keep the flavour bold. This brings carbs down to under 15g per serving.
- •
Egg White Silog
Use two egg whites per serving instead of whole eggs to reduce fat and calories further while keeping the protein content high. Cook the egg whites flat in the pan like a thin omelette and fold over the plate.
- •
Spicy Corned Beef Silog
Add half a teaspoon of chilli flakes and a finely diced fresh bird's eye chilli to the beef while it simmers. The heat pairs beautifully with the garlic rice and cuts through the richness of the egg yolk.
- •
Extra Veggie Silog
Stir a large handful of baby spinach and half a cup of finely diced red capsicum into the garlic rice during the final minute of cooking. This boosts vitamins A and C significantly and adds extra fibre.
Substitutions
- •Lean beef brisket → Canned low-sodium corned beef (Drain well and break apart in the pan. Cooking time reduces significantly, around 5 minutes total.)
- •Brown rice → Cooked quinoa (Quinoa adds even more protein and a nuttier flavour. Use day-old quinoa the same way you would use day-old rice.)
- •Low-sodium soy sauce → Coconut aminos (Coconut aminos is lower in sodium and slightly sweeter, making it a great choice for those monitoring salt intake.)
- •Extra virgin olive oil → Avocado oil (Avocado oil has a higher smoke point and is equally healthy. It works very well for high-heat stir-frying.)
- •Free-range eggs → 2 egg whites per serving (Reduces fat and calories while keeping protein high. Cook as a flat omelette and fold alongside the rice.)
🧊 Storage
Store leftover shredded beef and garlic rice in separate airtight containers in the refrigerator for up to 4 days. Reheat the beef in a small skillet over medium heat with a splash of water or broth to keep it moist. Reheat the rice in a hot dry skillet or microwave with a sprinkle of water to restore moisture. Always cook fresh eggs just before serving.
📅 Make Ahead
The seasoned shredded beef can be made in a large batch and refrigerated for up to 4 days or frozen for up to 2 months. The cauliflower-brown rice blend can be cooked and refrigerated for up to 4 days. Having both prepped means a full silog plate comes together in under 10 minutes on busy mornings.
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