Brisket Fried Rice
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Step 1Bring 4 cups of water to a boil and add 2 cups of white rice. Reduce the heat to a simmer, cover the pot, and let the rice cook for 20 minutes; store rice in a covered bowl in the refrigerator overnight.
Step 2Pre-heat griddle or wok to MEDIUM-HIGH heat. Place leftover Brisket on the griddle and heat until warm. Chop into bite-sized pieces.
Step 3Add 1/2 Tbsp. of butter to the griddle and place your minced garlic on top. Pour the bag of frozen vegetables on top of the butter and garlic. Spread out evenly to cook and stir them every 2-3 minutes.
Step 4Add 1/2 Tbsp. of butter to another area of griddle and place your bean sprouts on top. Stir them every 2-3 minutes.
Step 5Add 1 Tbsp. butter to another section of the griddle and pour chilled rice on top. Spread out evenly.
Step 6Pour the soy sauce and sesame oil over the top of therice and stir until it starts to get brown and crispy.
Step 7When the rice is almost done, create a well in the center of the rice, add the remaining 1-1/2 Tbsp. of butter and crack in the eggs. Scramble until fully cooked.
Step 8When the eggs are fully cooked, combine all of the vegetables, Brisket, bean sprouts, and rice together until fully combined. Season to taste with additional soy sauce if needed.
Step 9Garnish with green onions and serve immediately or store in the fridge for up to 3 days.
Nutrition information per serving: 690 Calories; 260 Calories from fat; 29.1 g Total Fat (12.3 g Saturated Fat; 11.5 g Monounsaturated Fat); 209.6 mg Cholesterol; 1251 mg Sodium; 71.5 g Total Carbohydrate; 3.2 g Dietary Fiber; 32.3 g Protein; 6.3 mg Iron; 420.2 mg Potassium; 0.4 mg Thiamin; 0.4 mg Riboflavin; 12.1 mg Niacin (NE); 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 5.7 mg Zinc; 42.6 mcg Selenium; 181.02 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline.
Filed Under:Family Dinners / Kid FriendlyTexas Favorites