Christmas Brisket Fried Rice is a fabulous way to change up the weekly dinner routine! From the new cookbook Bringing It Home by Gale Simmons. A great recipe for leftover brisket!
I was pretty much jumping up and down to get my hands on this cookbook and I immediately knew this Christmas Brisket Fried Rice would be the first recipe I had to try. Brisket has become my absolute favorite food on the planet.
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Every couple of weeks my husband expertly cooks up an Easy Smoked Brisket. We usually just slice it and eat it, sometimes slathered in Dr Pepper Barbecue Sauce. On occasion I make it into Brisket Nachos, Jalapeno Poppers with Brisket & Bacon, Brisket Taquitos or Brisket Tacos but I had never even thought about fried rice.
Holy smokes is this ever delicious. It was inspired by two North American Jewish traditions: making brisket for Hanukkah and going out for Chinese food on Christmas. There’s also an awesome Not Your Mama’s Horseradish Brisket recipe included, can’t wait to make that too.
Brisket tends to disappear in about ten seconds, especially if all of the guys are around. So I was pretty anxious to make this Christmas Brisket Fried Rice before it all disappeared. The aromas coming from the kitchen were almost unbearable. I thought I was going to starve before I got this on the table.
I had told my guys what I was planning to make for dinner. Really you can’t go wrong with brisket, but I knew I was stepping outside what they consider a normal brisket dinner. They may have stopped listening when I said brisket.
When we dished it up, I was asked what the yellow things were and are these GREEN PEAS? Seriously? You made us dinner with eggs and GREEN PEAS? I will say this is probably the first time I’ve ever served green peas to my family. None of us like green peas.
I had to laugh and I promised them it would be delicious if they would just take a bite. Sure enough, it was gone in a flash and I’m pretty sure none of us were worse off after eating a few green peas.
I have bookmarked so many recipes to try from Bringing it Home, including the spaghetti pie and chocolate-dipped dulce de leche filled sandwich cookies! It’s definitely earned a spot on my shelf of favorite cookbooks. Pick one up for yourself and it would be a great gift this year for anyone who loves food!
This Easy Korean Ground Beef and Broccoli is another simple dinner idea for busy weeknights and if you are looking for more traditional fried rice, try this Shrimp Fried Rice!
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Yield: 4 servings
Christmas Brisket Fried Rice
Prep Time
10 minutes
Total Time
35 minutes
Ingredients
- 1 cup jasmine rice
- 3 teaspoons canola oil, divided
- 2 large eggs, lightly beaten
- Kosher salt
- 5 scallions, cut crosswise into ½-inch lengths, white and green parts separated
- 3 tablespoons finely chopped peeled fresh ginger (from a 3- inch knob)
- 2 garlic cloves, finely chopped
- ¾ pound brisket, shredded (about 3 cups)
- ½ cup frozen peas, thawed
- ¼ cup finely chopped cilantro stems, plus ¼ cup coarsely chopped cilantro leaves for serving
- 2 tablespoons soy sauce
- ¼ teaspoon freshly ground pepper
- Sriracha hot sauce for serving
- 1 lime, cut into wedges for serving
Instructions
- 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 ¼ teaspoon salt and cook, stirring until just set, 2 to e 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 of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasonings to taste.
- Sprinkle with cilantro leaves and serve warm with Sriracha and lime wedges.
Disclosure: I was provided with the cookbook for review purposes, all thoughts and opinions are my own. This post contains affiliate links. If you make a purchase through these links, I will earn a small amount at no cost to you.
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