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.



  • 1 cup jasmine rice
  • 3 teaspoons canola oil, divided
  • 2 large eggs, lightly beaten
  • Kosher salt
  • 5 scallions cut crosswise into 1 centimeter 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 30 centimeter skillet.



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