Brisket Fried Rice
Brisket Fried Rice, a Family Dinners / Kid Friendly beef recipe, ready in 50 minutes, serves 6.
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
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.
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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