Brisket Fried Rice
Turn leftover Smoked Brisket into a weeknight hero by stir-frying it with chilled rice, veggies, eggs and a splash of soy for crunchy, savory goodness. Garnish with green onions and serve hot for an easy, family-friendly meal.
Recipe Courtesy Of:
Cook Time: 50 Minutes
Servings: 6
Ingredients: 11
Ingredients
Preparation
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Step 1
Bring 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.
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Step 2
Pre-heat griddle or wok to MEDIUM-HIGH heat. Place leftover Brisket on the griddle and heat until warm. Chop into bite-sized pieces.
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Step 3
Add 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.
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Step 4
Add 1/2 Tbsp. of butter to another area of griddle and place your bean sprouts on top. Stir them every 2-3 minutes.
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Step 5
Add 1 Tbsp. butter to another section of the griddle and pour chilled rice on top. Spread out evenly.
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Step 6
Pour the soy sauce and sesame oil over the top of therice and stir until it starts to get brown and crispy.
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Step 7
When 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.
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Step 8
When 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.
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Step 9
Garnish with green onions and serve immediately or store in the fridge for up to 3 days.
Nutrition Information
690 Calories
12.3g SAT FAT
32g PROTEIN
6.3 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
The Essential Ingredients
Brisket: Also known as the “first cut,” the brisket comes from the lower chest of the animal. It’s known for its rich marbling and tenderness. It’s often smoked, braised, or roasted; low-and-slow methods are best with this cut.
Frozen Mixed Vegetables: Usually a mix of peas, corn, and carrots, these frozen bags are a convenient way to add chopped veggies to any dish.
Soy Sauce: A dark, salty liquid condiment made from fermented soy beans. Used in Asian cuisines to season stir-fries, marinades, soups, and dipping sauces.
Sesame Oil: A flavorful, aromatic oil made from pressed sesame seeds. It adds a rich, nutty flavor to Asian and Middle Eastern cuisines. Because of its bold flavor, it’s often used as a finishing touch or marinade, rather than a cooking oil.
Egg: This well-known ingredient is high in protein, vitamins, and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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