Description
A flavorful and quick way to transform leftover brisket into a restaurant-quality meal with smoky beef, crispy rice, and aromatic vegetables.
Ingredients
3 cups cooked jasmine rice (chilled overnight)
2 cups leftover brisket, cubed
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1/2 cup frozen peas and carrots
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 green onions, sliced
1/2 teaspoon black pepper
Instructions
Step 1: Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat until shimmering.
Step 2: Add the cubed brisket to the pan and sear for 2-3 minutes until the edges are crispy and the fat has rendered slightly.
Step 3: Push the meat to one side of the pan and pour in the beaten eggs. Scramble them quickly until just set, then mix with the brisket.
Step 4: Add the remaining tablespoon of oil along with the garlic, ginger, and frozen peas and carrots. Sauté for 1 minute until fragrant.
Step 5: Add the cold rice to the pan, using a spatula to break up any clumps. Stir-fry for 3-4 minutes, allowing the rice to toast and absorb the flavors.
Step 6: Drizzle the soy sauce and sesame oil over the rice and season with black pepper. Toss everything together for another 2 minutes.
Step 7: Remove from heat, stir in the green onions, and serve your easy brisket fried rice immediately while hot.
Notes
Always use cold, day-old rice for the best texture. If you don't have jasmine rice, long-grain white rice also works well.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Beef & Red Meat
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
