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!