Brisket Fried Rice Recipe

Disclosure: This post was sponsored by 44 Farms, but all words and opinions are my own.

With as much barbecue as I eat, I always have leftovers. I over order on purpose. You want to make sure you have plenty of food instead of jumping back in a long line plus a fully loaded spread looks so much better. I always try to find ways to repurpose the meat. Most of the time I end up eating it with a salad for lunch. My favorite thing to do with it is make brisket fried rice. It is so easy. I learned how to make fried rice by watching my mom cook when I was younger. There is no filler in mine like peas and carrots (which I hate in my fried rice anyways). You can throw in other meats as well if you want, ie. pulled pork and sausage. It really is a comforting dish. Amber loves it when I make it, and I can eat it all the time. This recipe serves 4.

Half pound of the finest brisket. 44 Farms brisket from Bodacious (Mobberly).

Half pound of brisket
1 chopped green onion bunch
3 cloves of chopped garlic
3 eggs
9 cups of cooked rice (I prefer jasmine)
1/3 cup of soy sauce
1 Tbsp of oil (I prefer vegetable)
Cilantro (optional)
Simbal or Sriracha (optional)

1. Cube the brisket into bite size pieces. Warm it up in a non stick pan. Remove the brisket, and leave it to the side.

2. Cook the garlic and bulb part of the green onion for 1 minute in the same pan.

3. Crack 3 eggs, and add a dash of salt and pepper. Cook the eggs till they are fluffy, and then put them to the side.

4. Pour the oil, and let it heat up for about a minute, and then add the rice. I prefer using day old rice because there is less moisture. You can crisp the rice easier too. Stir fry the rice with a pinch of salt and pepper until it starts to sizzle.

5. Combine the rice with the brisket, egg mixture, remaining green onion, and soy sauce. Cook it until well-combined.

6. Serve. Garnish it with cilantro. Add Sambal/Sriracha if you want some heat.

Until next time, happy smoking...


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