Brisket Fred Rice

Brisket Fried Rice (Leftover Favorite)

Exploring BBQ Staff
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This is a quick, weeknight way to give leftover brisket a second life. Day-old rice sizzles in a little beef tallow with scallions, garlic, and jalapeño, then gets folded with crisped brisket and a soy-sesame finish. It cooks fast, tastes like a takeout favorite, and still carries the smoke from yesterday’s tray.
A short family story
I grew up in the early 1980s with a pairing most folks did not expect. My mom made a moist, tender brisket in the oven, and she served it with her traditional fried rice. Everyone loved that rice. Friends would ask for the recipe, and there were rarely leftovers. Years later I made this leftover Brisket Fried Rice with her at my side. She tasted it, smiled, and said she never thought of mashing the two together. It felt like home on a plate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 Servings
Course: Leftovers
Ingredients Equipment Method Notes

Ingredients
  

Protein and rice
  • 12 to 14 oz cooked brisket chopped small
  • 4 cups cold day-old jasmine rice clumps broken apart
Aromatics and veg
  • 2 Tbsp beef tallow or neutral oil plus more as needed
  • 3 eggs beaten with a pinch of salt
  • 4 scallions whites and greens separated, sliced
  • 2 cloves garlic minced
  • 1 tsp finely grated fresh ginger
  • 1 jalapeño thinly sliced
  • 1 cup peas and carrots thawed and patted dry (optional)
Sauce
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp oyster sauce or 2 tsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar or honey
Finish
  • Lime wedges
  • Scallion greens sesame seeds, chili crisp, or pickled jalapeños

Equipment

  • 12 to 14 inch wok
  • 12 inch Cast Iron Skillet
  • Large Carbon Steel Skillet
  • Silicone Spatula
  • Wok Spatula
  • Small Bowl
  • Instant-read thermometer

Method
 

Stir the sauce
  1. In a small bowl combine soy, oyster or fish sauce, sesame oil, and brown sugar.
  2. Set aside.
Crisp the brisket
  1. Heat the wok on high until hot.
  2. Add 1 Tbsp tallow.
  3. Add brisket in a single layer and let it sizzle 60 to 90 seconds before tossing so edges crisp.
  4. If the meat started cold, reheat to 165°F.
Aromatics
  1. Push brisket to one side, or remove to a side bowl.
  2. Add ½ Tbsp tallow. Add scallion whites, garlic, ginger, and jalapeño.
  3. Stir-fry until fragrant, about 45 seconds.
  4. Add peas and carrots if using, then toss to heat through.
  5. Remove to a side bowl.
Egg ribbons
  1. Make a well.
  2. Add a little tallow if the pan looks dry.
  3. Pour in eggs.
  4. Let set a few seconds, then push gently for soft curds.
  5. Remove to a side bowl.
Rice and sauce
  1. Add cold rice.
  2. Toss to coat with fat and break clumps.
  3. Drizzle the sauce around the hot sides of the pan, then toss.
  4. Add back Brisket, Aromatics, Eggs if moved to side bowl
  5. Cook 1 to 2 minutes until steamy and a little toasty.
  6. Keep it dry and lively, not mushy.
Finish and serve
  1. Remove from heat.
  2. Fold in scallion greens.
  3. Taste and adjust seasoning.
  4. Serve with lime, sesame, and a spoon of chili crisp if you like heat.

Notes

Quick Reference

  • Prep Time: 10 to 15 minutes
  • Cook Time: 10 to 12 minutes
  • Total: about 25 minutes
  • Serves: 4
  • Pairs Well With: Ranch Water, Texas Mule, cucumber salad, quick pickles

Description of the Finished Dish

Fluffy rice carries pops of jalapeño and scallion. Barky brisket pieces add smoke and a little chew. The finish is savory and bright, with just enough sesame aroma to make you want a second bowl.

What to Look For

  • Separate grains that feel dry-fried, not sticky
  • Brisket bits that are hot and lightly crisp
  • A balanced bite of salt, smoke, and a squeeze of lime

Pro Tips

  • Day-old rice is best. If using fresh rice, spread it on a tray and chill 1 to 2 hours.
  • Use high heat and a wide pan so moisture can escape fast.
  • Drizzle sauce around the pan edge to bloom aroma before it hits the rice.
  • Tallow gives smokehouse depth. If you do not have it, use neutral oil and finish with a small knob of butter.
  • For safety, reheat cooked meats to 165°F and refrigerate leftovers within 2 hours.

Variations

  • Kimchi brisket: Add ¾ cup chopped kimchi with the aromatics.
  • Elote style: Fold in 1 cup roasted corn, cotija, and cilantro, then finish with lime.
  • Verde: Add 2 Tbsp salsa verde with the sauce and use tamari.
  • Veg-heavy: Add bell pepper or mushrooms, but keep total veg to about 2 cups to prevent sog.
  • No beef: Swap smoked turkey or sausage and adjust salt.

Make-Ahead, Storage, Reheat

  • Make-ahead: Mix sauce and chop veg and brisket up to 24 hours early.
  • Storage: Refrigerate cooked fried rice in shallow containers up to 3 days.
  • Reheat: Hot skillet with a teaspoon of tallow. Stir until steamy. Add a splash of water if dry.
  • Freezer: Freeze plain cooked rice and brisket separately, then fry fresh.
 

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