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Brisket Fried Rice

This brisket fried rice turns leftover brisket and day-old rice into a deeply savory, smoky, and comforting one-pan meal that’s easy enough for a weeknight but special enough to share.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 3 cups cooked long-grain white rice, chilled
  • 1 1/2 cups cooked beef brisket, chopped into small pieces
  • 2 tablespoons neutral cooking oil (such as canola or vegetable oil)
  • 2 teaspoons toasted sesame oil
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix, thawed
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce (optional, for color and depth)
  • 3 cloves garlic, finely minced
  • 1 small yellow onion, finely diced
  • 4 stalks green onions, thinly sliced (white and green parts separated)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt, or to taste

Instructions
 

  • Prepare the ingredients by chopping the cooked beef brisket into small bite-sized pieces, dicing the yellow onion, mincing the garlic, and slicing the green onions, keeping the white and green parts separate.
  • Break up any clumps in the chilled cooked long-grain white rice with clean hands or a fork so the grains are separated and ready for stir-frying.
  • In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, and dark soy sauce (if using), then set this sauce mixture aside near the stove.
  • Heat 1 tablespoon of the neutral cooking oil in a large wok or wide skillet over medium-high heat until the oil is shimmering.
  • Pour the lightly beaten eggs into the hot pan and quickly scramble them with a spatula, cooking just until softly set, then transfer the scrambled eggs to a plate and set aside.
  • Add the remaining 1 tablespoon of neutral cooking oil to the same pan, then add the diced yellow onion and the white parts of the green onions, cooking and stirring for 2 to 3 minutes until they begin to soften and turn translucent.
  • Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.
  • Add the chopped cooked beef brisket to the pan and stir-fry for 2 to 3 minutes, allowing the meat to warm through and develop a bit of caramelization on the edges.
  • Add the thawed peas and carrots mix to the pan and cook for another 1 to 2 minutes, stirring, until the vegetables are heated through.
  • Increase the heat to high, then add the broken-up chilled rice to the pan, spreading it out and using a spatula to press and toss so the grains are coated with the aromatics and oil.
  • Pour the prepared sauce mixture evenly over the rice and brisket, then stir-fry for 2 to 3 minutes, tossing continuously so the rice absorbs the sauces and takes on an even color.
  • Return the scrambled eggs to the pan, breaking them into smaller pieces with the spatula, and gently fold them through the rice mixture.
  • Drizzle the toasted sesame oil over the fried rice, then season with freshly ground black pepper and a small pinch of kosher salt, tasting and adjusting the seasoning as needed.
  • Stir in the sliced green parts of the green onions, reserving a small handful for garnish if desired, and toss everything together for another 30 seconds over the heat.
  • Remove the pan from the heat and serve the brisket fried rice hot, garnished with the remaining green onion tops if you like, and enjoy immediately.