Christmas Brisket Fried Rice
Christmas Brisket Fried Rice is a fabulous way to change up the weekly dinner routine! A great recipe for leftover brisket!
Servings: 4 servings
Ingredients
- 1 cup jasmine rice
- 3 teaspoons canola oil divided
- 2 large eggs lightly beaten
- Kosher salt
- 5 scallions cut crosswise into 1/2-inch lengths, white and green parts separated
- 3 tablespoons finely chopped peeled fresh ginger from a 3- inch knob
- 2 garlic cloves finely chopped
- 3/4 pound brisket shredded (about 3 cups)
- 1/2 cup frozen peas thawed
- 1/4 cup finely chopped cilantro stems plus 1/4 cup coarsely chopped cilantro leaves for serving
- 2 tablespoons soy sauce
- 1/4 teaspoon freshly ground pepper
- Sriracha hot sauce for serving
- 1 lime cut into wedges for serving
Instructions
- Cook the rice according to package instructions. Spread on a baking sheet and let cool until ready to use.
- In a large wok or 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the eggs and 1/4 teaspoon salt and cook, stirring until just set, 2 to 3 minutes. Transfer the eggs to a plate and set aside.
- Add 1 teaspoon oil and the scallion whites to the skillet. Cook over medium-high heat, stirring occasionally, until fragrant and beginning to soften, 3 to 4 minutes. Stir in the ginger and garlic and cook until fragrant, about 1 minute more.
- Add the remaining 1 teaspoon oil, then the brisket and cook, stirring occasionally, until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the peas and reserved eggs. Stir well, breaking up the eggs with a wooden spoon, about 1 minute. Add the scallion greens, cilantro stems, soy sauce and a generous pinch of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasonings to taste.
- Sprinkle with cilantro leaves and serve warm with Sriracha and lime wedges.