Brisket & Rice ( Sub Fried Frice) Recipe
1/3 Lb of Sliced Brisket on top of our BBQ Fried Rice
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Ingredients
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Brisket
BBQ Fried Rice
Finishing & Garnish
Method
Brisket
- 1
Warm and season brisket
If brisket is cold from refrigeration, let it come closer to room temperature (15–20 minutes). Lightly season both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the sliced brisket in a single layer just to warm and sear edges for 30–60 seconds per side; this enhances flavor and texture. Remove brisket to a plate and tent with foil to keep warm.
BBQ Fried Rice
- 2
Prepare ingredients
Have the day-old rice broken up so there are no large clumps. Measure and have all sauces and aromatics ready; this recipe moves quickly once cooking starts.
- 3
Cook eggs
Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil; swirl to coat. Crack the 2 eggs into the pan and scramble quickly until just set but still soft. Season with 1/4 tsp salt. Transfer the eggs to a bowl and set aside.
- 4
Sauté aromatics and vegetables
Return the pan to medium-high heat. Add 1 tablespoon oil if pan is dry. Add the diced onion and cook 1–2 minutes until translucent. Add the minced garlic and cook 20–30 seconds until fragrant. Stir in the thawed peas and carrots and cook another 1–2 minutes until heated through.
- 5
Fry the rice
Increase heat to high. Add the chilled rice to the pan, breaking apart any clumps with the back of a spatula. Add 1 tablespoon butter and toss to coat the rice. Spread the rice across the pan and let it sit 30–45 seconds to get a little color, then stir and repeat once to develop texture.
- 6
Season the rice
Return the scrambled eggs to the pan and stir to combine. Add 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon oyster sauce, and 2 tablespoons BBQ sauce. Drizzle 1/2 teaspoon sesame oil and sprinkle 1/8 tsp white pepper. Toss everything to coat evenly and taste; adjust salt or soy sauce as needed. Stir in 2 tablespoons sliced scallions.
Assembly & Finish
- 7
Divide the BBQ fried rice between serving plates (about 1 cup rice per serving if making two servings). Arrange the warmed sliced brisket (1/3 lb) on top of the rice. Drizzle an extra 1 tablespoon BBQ sauce over the brisket for added glaze. Garnish with remaining scallions and 1/2 teaspoon toasted sesame seeds. Serve immediately.