Cornsilog

Instructions

1. Prepare the garlic rice
   Heat 2 tablespoons of oil in a large pan over medium heat. Add 6 cloves of minced garlic and sauté until golden brown and fragrant, about 1-2 minutes. Add the cooked rice and soy sauce, then stir-fry for 3-4 minutes until well combined and heated through. Season with salt and pepper to taste. Set aside and keep warm.
2. Cook the corned beef
   In a separate pan, heat 1 tablespoon of oil over medium heat. Add the remaining 2 cloves of minced garlic and chopped onion, sautéing until the onion becomes translucent, about 2-3 minutes. Add the canned corned beef, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally until slightly crispy on the edges. Season with pepper to taste.
3. Fry the eggs
   In another pan, heat a small amount of oil over medium heat. Crack the eggs one by one into the pan, leaving space between them. Fry to your preferred doneness - traditionally sunny-side up with slightly runny yolks. Season with a pinch of salt and pepper.
4. Prepare the side vegetables
   Arrange the sliced tomatoes and cucumbers on a plate. These fresh vegetables provide a refreshing contrast to the savory components of the dish.
5. Assemble the Cornsilog
   On each serving plate, place a portion of garlic rice, a serving of corned beef, and a fried egg. Add sliced tomatoes and cucumber on the side. Garnish with sliced green onions.
6. Serve
   Serve immediately while hot. Offer banana ketchup or hot sauce on the side for those who want to add extra flavor to their corned beef or eggs.