Brisket Fried Rice Recipe

Prepare brisket

If using leftover brisket, dice into 1/2-inch pieces. If it’s chilled, let it sit 15 minutes at room temperature or briefly warm it. Season diced brisket with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss to combine.

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat. Add brisket in a single layer and sear briefly, 1–2 minutes, just to warm and render a bit of fat. Remove brisket to a bowl and reserve pan fond.

Break up any clumps in the cooked day-old rice with your hands or a fork so grains are separate. Keeping rice cold helps prevent mushiness; if freshly cooked, spread it on a tray and chill or dry slightly before using.

Heat 1 to 1.5 tablespoons neutral oil in the same wok over high heat until shimmering. Add the rice in an even layer and let it sit undisturbed 30–45 seconds to get a little toasted texture, then stir-fry, pressing with the spatula to separate grains, about 1–2 minutes.

Push rice to one side of the wok or make a well in the center. Add a small splash more oil if needed. Add diced onion and carrot to the pan; stir-fry 2–3 minutes until softened and beginning to brown.

Add minced garlic, grated ginger (if using), and the white parts of the scallions. Stir constantly 20–30 seconds until fragrant, taking care not to burn the garlic.

Stir the vegetables into the rice. Add the peas and continue to stir-fry 1–2 minutes until peas are warmed through.

Push the rice-vegetable mixture to one side of the wok again. Add a small pat of butter (or 1 tsp neutral oil) to the empty side, crack in the eggs and scramble gently until just set but still moist, about 30–45 seconds.

Toss the scrambled eggs into the rice so they’re evenly distributed.

Return the seared brisket to the wok and stir to combine with the rice and vegetables, breaking up any larger pieces so the brisket is distributed throughout.

Stir together 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp sesame oil, 1/2 tsp fish sauce (if using), and 1/4 tsp white pepper. Pour the sauce evenly over the rice and brisket while stir-frying, tossing continuously so the sauce coats the grains without pooling, about 1 minute.

Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy if it needs more savory flavor. If you want more smokiness, add a tiny extra dash of dark soy or a few drops of liquid smoke (optional).

Turn off the heat. Stir in the green parts of the scallions and 1–2 tablespoons chopped cilantro or parsley if using. Sprinkle toasted sesame seeds over the top.

Transfer the brisket fried rice to a serving platter or individual bowls. Serve hot. Leftovers keep refrigerated up to 3 days and reheat in a skillet until steaming.