This Christmas Brisket Fried Rice from Gail Simmons’ new cookbook is a cheeky combination of two delicious Chinese and Jewish dishes. If you have leftover brisket, this is a perfect way to use it, and an easy dinner too. Though fried rice traditionally uses leftover grains, you can cook a fresh batch of jasmine rice and spread it out on a baking sheet to cool down and dry a bit before stir frying it with the ginger, garlic, scallions, eggs, peas, and brisket. Serve with lime wedges and Sriracha to add extra heat and acid.
- Yield: 4 servings
- Difficulty: Easy
- Total: 35 min
- Active: 15 min
- 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 cooked 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 black pepper
- Sriracha hot sauce, for serving
- 1 lime, cut into wedges, for serving
- 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 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.
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.