Description
A smoky, savory, and incredibly fast way to use leftover BBQ brisket combined with day-old rice and fresh vegetables.
Ingredients
3 cups day-old cooked jasmine rice, chilled
2 cups leftover smoked brisket, diced into bite-sized pieces
2 tablespoons vegetable oil or beef tallow
1 cup frozen peas and carrots mix
2 large eggs, lightly beaten
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
2 green onions, sliced (for garnish)
1/2 teaspoon black pepper
Instructions
Step 1: Heat a large wok or skillet over high heat and add one tablespoon of oil. Swirl to coat the pan.
Step 2: Pour in the beaten eggs and scramble quickly until just set. Remove the eggs from the pan and set aside.
Step 3: Add the remaining tablespoon of oil to the same pan. Toss in the diced brisket and cook for 2-3 minutes until the edges are crispy and the fat has rendered.
Step 4: Stir in the garlic, ginger, and frozen peas and carrots. Sauté for about 1 minute until fragrant.
Step 5: Add the chilled rice to the pan. Use a spatula to break up any large clumps. Fry for 3-4 minutes, tossing frequently.
Step 6: Pour the soy sauce, hoisin sauce, sesame oil, and black pepper over the rice. Mix thoroughly to ensure every grain is coated.
Step 7: Fold the scrambled eggs back into the mixture and cook for one final minute.
Step 8: Remove from heat, garnish with sliced green onions, and serve your easy brisket fried rice immediately.
Notes
Always use cold, day-old rice for the best texture. If you don't have brisket, this recipe also works with leftover steak or roast beef.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Beef & Red Meat
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
