Description
A smoky and savory fried rice recipe that turns leftover BBQ brisket into a delicious 20-minute meal.
Ingredients
4 cups cold cooked jasmine rice (day-old is best)
2 cups leftover smoked brisket, cubed
3 large eggs, lightly beaten
1 cup frozen peas and carrots mix
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
3 green onions, sliced
Toasted sesame seeds for garnish
Instructions
Step 1: Heat 1 tablespoon of vegetable oil in a large wok or 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.
Step 3: Push the brisket to the sides of the wok. Pour the beaten eggs into the center and scramble until just set, then mix with the meat.
Step 4: Add the remaining tablespoon of oil followed by the cold rice. Break up any clumps and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
Step 5: Stir in the garlic and ginger, cooking for 30 seconds until fragrant. Pour in the soy sauce, oyster sauce, and sesame oil, tossing well to coat every grain of rice.
Step 6: Fold in the frozen peas, carrots, and half of the green onions. Cook for another 2 minutes until the vegetables are tender.
Step 7: Remove from heat and garnish with the remaining green onions and sesame seeds before serving.
Notes
Always use cold rice to prevent the dish from becoming mushy. If your brisket is very salty, reduce the soy sauce slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beef & Red Meat
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 540 kcal
- Sugar: 2g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
