Brisket & Rice (sub Fried Frice) Recipe

Warm and season brisket

If brisket is chilled, let slices sit at room temperature 10–15 minutes. Lightly season both sides of the sliced brisket with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Pan-sear to reheat

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add brisket slices in a single layer (work in batches if needed). Sear 30–45 seconds per side just to warm and get slight crust — brisket is already cooked. Remove to a plate and tent loosely with foil to keep warm. If using BBQ sauce, brush slices lightly before serving or pass on the side.

Prepare mise en place

Have the cooked chilled rice measured and broken up so there are no large clumps. Finely dice onion and carrot, mince garlic, thaw peas, and slice scallions separating whites and greens. Whisk the egg in a small bowl.

Cook aromatics and vegetables

Place a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon butter and 1 tablespoon neutral oil. When butter is melted and oil is hot, add the whisked egg and scramble quickly until just set, then transfer scrambled egg to a bowl. Add the diced onion and carrot to the pan and stir-fry 2–3 minutes until softened. Add the minced garlic and the white parts of the scallions and cook 30 seconds until fragrant.

Fry the rice

Increase heat to high, add the chilled rice to the pan and spread into an even layer. Let sit undisturbed 30–45 seconds to get some contact heat, then stir and toss to separate grains. Add the peas and return the scrambled egg to the pan, breaking it into bite-sized pieces as you mix.

Season the rice BBQ-style

Reduce heat to medium-high. Stir in 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon rice vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Toss thoroughly so rice is evenly coated. Taste and adjust seasoning — add a splash more soy or hoisin if you prefer stronger BBQ-sweet flavor.

Finish and keep warm

Once sauce is absorbed and rice is heated through (about 1–2 minutes), remove from heat. Stir in the green parts of the scallions. Transfer rice to a warmed serving dish and cover to keep hot until plating.

Divide the BBQ fried rice among serving plates or bowls (this recipe yields one generous entrée portion).

Arrange the 1/3 lb of warm sliced brisket on top of the rice. If desired, brush or drizzle up to 2 tablespoons BBQ sauce over the brisket for extra flavor.

Sprinkle toasted sesame seeds and extra sliced scallion greens over the dish. Serve immediately while hot.