Fried rice with Christmas Brisket for a tasty dinner twist
Here's a fresh take on Gail Simmons' brisket fried rice recipe:
This badass Brisket Fried Rice recipe from Gail Simmons' latest cookbook is a nifty fusion of Chinese and Jewish dishes, a cheeky combo that will knock your socks off! If you've got leftover brisket or a hankering for a delicious dinner, this is your ticket. While fried rice usually calls for leftover grains, you can whip up a fresh batch of jasmine rice and spread it out to cool and dry a tad before tossing it in a wok for some stir-fry action. Ginger, garlic, scallions, eggs, peas, and brisket round out the lineup. Serve with lime wedges and a side of Sriracha for an extra fiery and tangy kick.
Why not give our Spice and Herb Oven-Braised Brisket a whirl alongside this dish? And for another culinary mash-up, don't miss Gail's Latke Reubens recipe.
- Yield: 4 servings
- Difficulty: A breeze!
- Time: 35 minutes, with just 15 minutes of active time
Ingredients (14)
- 1 cup of jasmine rice
- 3 teaspoons of canola oil, divided
- 2 large eggs, beaten
- Salt to taste
- 5 scallions, chopped into ½-inch lengths, whites and greens separated
- 3 tablespoons of finely chopped fresh ginger (from a 3-inch knob)
- 2 garlic cloves, finely chopped
- 3/4 pound cooked brisket, shredded (about 3 cups)
- 1/2 cup frozen peas, thawed
- 1/4 cup of finely chopped cilantro stems, plus 1/4 cup coarsely chopped cilantro leaves for serving
- 2 tablespoons soy sauce
- 1/4 teaspoon freshly ground black 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 a pinch of 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 each of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasoning to taste.
- Sprinkle with the cilantro leaves and serve warm with sriracha and lime wedges.
So there ya have it—Gail Simmons' tasty Chinese-Jewish-fusion Brisket Fried Rice! Cook up a storm and enjoy the delish fusion of flavors!
- Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style. Image courtesy of Johnny Miller. All rights reserved.*
- The Chinese-Jewish fusion Brisket Fried Rice recipe from Gail Simmons' cookbook calls for 3 cups of shredded cooked brisket.
- In the list of ingredients, you'll find 14 items, including jasmine rice, scallions, ginger, garlic, cilantro, soy sauce, Sriracha hot sauce, and lime for serving.
- When preparing the Brisket Fried Rice, you'll also use uncategorized items like canola oil, salt, frozen peas, and a teaspoon of the oil for several steps in the recipe.
- This Chinese-Jewish fusion dish, with its fusion of nutrition and taste, makes a delightful, ready-to-serve dinner that can accommodate occasional leftover brisket.
