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Gail Simmons' Christmas Brisket Fried Rice

friedrice (Photo: Johnny Miller
Gail Simmons•

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!

Reprinted with permission from Bringing it Home

Gail Simmons' Christmas Brisket Fried Rice
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Prep Time
15
minutes
Cook Time
20
minutes
Servings
4
friedrice
Total time: 35 minutes
Ingredients
  • 1 cup jasmine rice
  • 3 tablespoons canola oil
  • 2 large eggs
  • kosher salt
  • 5 scallions
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 cloves garlic
  • 3/4 pound cooked brisket
  • 1/2 cup frozen peas
  • 1/4 cup cilantro stems
  • 2 tablespoons soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • sriracha hot sauce and 1 lime cut into wedges
Directions
  1. Cook the rice according to package instructions. spread on a baking sheet and let cool until ready to use.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. Sprinkle with the cilantro leaves and serve warm with sriracha and lime wedges.
 
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