Christmas Brisket Fried Rice
Bringing It Home
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.
Try our Spice and Herb Oven-Braised Brisket recipe in this preparation. And for another great twist on tradition, get Gail’s Latke Reubens recipe too.
- 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
1Cook the rice according to package instructions. spread on a baking sheet and let cool until ready to use.
2In 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.
3Add 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.
4Add 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.
5Sprinkle 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.
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