Day-old rice works best for proper texture. Cook over high heat to avoid sogginess. Chop brisket into small pieces for even distribution and crisp edges.
Ultimate Leftover Brisket Fried Rice Smoky Savory Bliss
A smoky, savory fried rice made with tender leftover brisket, crisp vegetables, and bold seasoning for a quick and satisfying meal.
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 skillet over medium-high heat.
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Scramble eggs until just set and remove.
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Add remaining oil, sauté onion and carrots for 3–4 minutes. Add garlic and peas.
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Stir in brisket and cook until slightly crisp.
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Add chilled rice and press lightly to create crisp texture.
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Stir in soy sauce, oyster sauce, sesame oil, and pepper.
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Return eggs to skillet, toss to combine, and cook until heated through.
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Garnish with green onions and serve hot.