Christmas brisket fried rice

By Gail Simmons
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Here’s a tasty dish inspired by two North American Jewish traditions: making brisket for Hanukkah and going out for Chinese food on Christmas. I like to make an extra big Hanukkah brisket (regardless of how many people are actually coming over to eat), so that we have plenty of leftovers to put to delicious use in this fun twist on classic egg fried rice. You can use the brisket recipe on page 140, or purchase cooked brisket from your local BBQ joint of super market.

SERVES
10
 TO
12

Ingredients

  • 1 cup jasmine rice
  • 3 teaspoons canola oil, divided
  • 2 large eggs, lightly beaten
  • Kosher salt
  • 5 scallions cut crosswise into 1 cm lengths, white and green parts separated
  • 3 tablespoons finely chopped peeled fresh ginger (from an 8 centimeter knob)
  • 2 garlic cloves, finely chopped
  • 340 gram pound cooked brisket (page 140), shredded (about 3 cups)
  • 1/2 cup of 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
  • Large wok or 30cm skillet

Directions

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 3 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 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.

Sprinkle with the cilantro leaves and serve warm with Sriracha and lime wedges. 

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