Gail Simmons’ new cookbook, Bringing It Home, is an instant classic. We recently chatted with Simmons on our daily podcast — download and listen! And in the meantime, fire off a big batch of Christmas brisket fried rice, and make the most addictive holiday leftovers dish we’ve ever heard of. Didn’t make brisket? Toss in whatever you’ve got!
- 1 cup jasmine rice
- 3 tablespoons canola oil, divided
- 2 large eggs, lightly beaten
- kosher salt
- 5 scallions, cut crosswise into 1/2-inch lengths, white and green parts separated
- 3 tablespoons finely chopped peeled fresh ginger, from a 3-inch knob
- 2 cloves garlic, finely chopped
- 3/4 pound cooked brisket, finely chopped (about 3 cups)
- 1/2 cup frozen peas, thawed
- 1/4 cup cilantro stems, finely chopped (plus 1/4 cup coarsely chopped cilantro leaves for serving)
- 2 tablespoons soy sauce
- 1/4 teaspoon freshly ground black pepper
- sriracha hot sauce and 1 lime cut into wedges, for serving
Cook the rice according to package instructions. spread on a baking sheet and let cool until ready to use.
In a large wok or 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the eggs and 1/4 teaspoon salt and cook, stirring, until just set, 2 to 3 minutes. Transfer the eggs to a plate and set aside.
Add 1 teaspoon oil and the scallion whites to the skillet. cook over medium-high heat, stirring occasionally, until fragrant and beginning to soften, 3 to 4 minutes. stir in the ginger and garlic and cook until fragrant, about 1 minute more.
Add the remaining 1 teaspoon oil, then the brisket, and cook, stirring occasionally, until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the peas and reserved eggs. stir well, breaking up the eggs with a wooden spoon, about 1 minute.
Add the scallion greens, cilantro stems, soy sauce, and a generous pinch each of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasoning to taste.
Sprinkle with the cilantro leaves and serve warm with sriracha and lime wedges.