BBQ Brisket Fried Rice Recipe
Jasmine rice, smoked brisket, egg, cherry tomato, serrano, red bell pepper, scallion, bbq sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rice
Cook the jasmine rice according to package instructions. Once done, spread it out on a baking sheet to cool, which helps to keep the grains separate.
Prepare the Vegetables
Chop the cherry tomatoes in half, dice the red bell pepper, finely chop the serrano pepper (seeds removed for less heat), and slice the scallions.
Cook the Egg
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Beat the eggs in a bowl, pour them into the skillet, and scramble until fully cooked. Remove from the skillet and set aside.
Stir-Fry the Vegetables and Brisket
In the same skillet, add another tablespoon of vegetable oil. Add the diced red bell pepper, chopped serrano pepper, and scallions. Stir-fry for about 2-3 minutes until the peppers are tender. Add the smoked brisket and stir-fry for an additional 2 minutes.
Combine Ingredients
Add the cooled jasmine rice to the skillet, mixing it well with the vegetables and brisket. Pour in the BBQ sauce, and stir to combine evenly. Season with salt and pepper to taste.
Finish with Egg and Tomatoes
Add the scrambled eggs and halved cherry tomatoes to the rice mixture. Stir everything together until well combined and heated through.
Serve
Remove from heat and serve hot, garnished with additional chopped scallions if desired.