Day-old rice works best for proper texture. Cook over high heat and avoid overcrowding the pan. Chop brisket into small pieces for even distribution and crisp edges.
Irresistible Leftover Brisket Fried Rice Better Than Takeout
A smoky, savory fried rice made with tender leftover brisket, vegetables, and bold seasoning for a quick meal that tastes better than takeout.
Ingredients
Scale
3 cups (600 g) cooked and chilled jasmine rice
1½ cups (225 g) cooked brisket, chopped
2 tablespoons (30 ml) vegetable oil
2 large eggs, lightly beaten
½ cup (75 g) diced yellow onion
½ cup (75 g) diced carrots
½ cup (75 g) frozen peas
2 cloves garlic, minced
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) oyster sauce
1 teaspoon (5 ml) sesame oil
½ teaspoon freshly ground black pepper
2 green onions, sliced
Instructions
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Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
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Add beaten eggs and scramble until just set. Remove and set aside.
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Add remaining oil, onion, and carrots. Cook 3–4 minutes. Add garlic and peas and cook 1 minute more.
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Stir in chopped brisket and cook 2–3 minutes until slightly crispy.
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Add chilled rice and stir well, pressing lightly to create crisp texture.
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Stir in soy sauce, oyster sauce, sesame oil, and black pepper.
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Return eggs to pan, toss to combine, and cook until heated through.
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Garnish with green onions and serve immediately.