Brisket Fried Rice Recipe

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This brisket fried recipe is simple, tasty, and makes a fantastic side dish with any protein!  Made with cooked brisket, loaded with vegetables, and ready in just 20 minutes.

This is a great recipe to use leftover brisket in.  It’s an inexpensive lunch or side dish, or can be a filling light dinner recipe.

This Brisket Fried Rice Recipe Is

• Simple
• Loaded with Flavor
• Satisfying
• Hearty
• Fresh
• Versatile
• A great recipe with leftover brisket

Trendy Brisket Recipe Ideas

I love finding new (& delicious!) ways to cook beef brisket. Brisket is an inexpensive protein, and when cooked well is great for soups, stews, chilis, and dinners, and is so versatile – you can use it many different ways! While brisket isn’t a traditional ingredient in Chinese fried rice, this Americanized version is a great way to enjoy it.

Brisket can be great to add to sheet pan dinners, stews, or pasta dinners. And easy to bake, grill, or broil.

What’s In This Leftover Brisket Fried Rice Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Cooked Brisket – Use a cooked (I smoked mine) brisket for this recipe. 
• Rice: I really love using basmati rice in most of my dishes.  Basmati rice is a very long-grain rice, and has a really nice texture in this fried rice dish.
• Peanut Oil: or other light high-oleic oil for cooking over high heat, this peanut oil is perfect for quick frying foods at a high temperature and won’t break down or over heat like other heavier oils will.
• Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
• Onion: for flavor and crunch
• Garlic
• Bell Peppers
• Ginger: fresh ginger is a great way to add flavor to any recipe!
• Eggs: Cooked right in the wok for a little extra protein.
• Soy Sauce

How Do I Make Fried Rice with Brisket?

1. Cook rice according to package instructions. I usually steam mine in my rice cooker, which takes about 20 minutes, adding 2 cups white rice and 2 cups water.
2. In a wok or large pan, heat the sesame oil and peanut oil over low heat. Add the onion, garlic, and ginger and sauté for 6 or 7 minutes until veggies have softened.
3. Move the veggie mix over to one side of the wok, and add the cooked brisket and bell peppers.  Sauté for another 5 minutes.  Then move all ingredients to the same side of the pan.
4. Crack the 4 eggs, and stir with a wooden spoon to scramble them. Continue to scramble and scrape the bottom of the wok for 5 or 6 minutes until eggs are completely cooked.
5. Now, add the rice and stir all ingredients together to combine well. Add the soy sauce, rice vinegar, and green onions.
6. Taste and adjust seasoning as needed. Serve and garnish with extra green onions and red chili flakes for heat if desired!

Dietary Modifications

• To make this recipe gluten free, use a certified gluten free tamari instead of traditional soy sauce which contains gluten. Also, make sure any additional ingredients you use are certified gluten free (including the brisket, if you did not make it yourself).
• To make this recipe nut free, use a allergy friendly vegetable oil instead of the peanut oil.

More Tasty Dinner Recipes You’ll Love!

• Cheeseburgers in Paradise Recipe
• Old Fashioned Beef Stew (Family Recipe)
• Chicken Soup with Lemon and Orzo
• Oven Baked BBQ Chicken Thighs Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Brisket Fried Rice

By: Kelly Jensen

This brisket fried recipe is simple, tasty, and makes a fantastic side dish with any protein!  Made with cooked brisket, loaded with vegetables, and ready in just 20 minutes.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner, Side Dish

Cuisine American, Asian-Inspired

Servings 6 servings

Calories 261 kcal

Equipment

• Wok

Ingredients

  

1x2x3x

• 1 tablespoon peanut oil
• 1 tablespoon light sesame oil
• 1 cup sweet onion chopped
• 4 cloves garlic minced
• 1 inch knob ginger minced
• 1 cup frozen peas
• 1 green bell pepper chopped
• 4 eggs
• 4 cups cooked rice
• 1 tablespoon soy sauce
• 2 tablespoons rice wine vinegar
• 4 green onions sliced
• Red chili flakes for heat optional

Instructions

 

• Cook rice according to package instructions. I usually steam mine in my rice cooker, which takes about 20 minutes, adding 2 cups white rice and 2 cups water.
• In a wok or large pan, heat the sesame oil and peanut oil over low heat. Add the onion, garlic, and ginger and sauté for 6 or 7 minutes until veggies have softened.
• Move the veggie mix over to one side of the wok, and add the cooked brisket and bell peppers.  Sauté for another 5 minutes.  Then move all ingredients to the same side of the pan.
• Crack the 4 eggs, and stir with a wooden spoon to scramble them. Continue to scramble and scrape the bottom of the wok for 5 or 6 minutes until eggs are completely cooked.
• Now, add the rice and stir all ingredients together to combine well. Add the soy sauce, rice vinegar, and green onions.
• Taste and adjust seasoning as needed. Serve and garnish with extra green onions and red chili flakes for heat if desired!

Nutrition

Calories: 261kcalCarbohydrates: 38gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 109mgSodium: 216mgPotassium: 244mgFiber: 3gSugar: 4gVitamin A: 497IUVitamin C: 29mgCalcium: 51mgIron: 1mg

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