Day-old rice provides the best texture. Cook over high heat for crispy edges. Chop brisket evenly to ensure balanced flavor in every bite.
Irresistible Leftover Brisket Fried Rice Better Than Takeout
A smoky, savory fried rice made with tender leftover brisket, fluffy rice, crisp vegetables, and bold seasoning for a quick homemade meal that rivals takeout.
Ingredients
Scale
3 cups (600 g) cooked and chilled jasmine rice
1½ cups (225 g) cooked brisket, chopped
2 tablespoons (30 ml) vegetable oil
2 large eggs, lightly beaten
½ cup (75 g) diced yellow onion
½ cup (75 g) diced carrots
½ cup (75 g) frozen peas
½ cup (75 g) diced red bell pepper
2 cloves garlic, minced
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) oyster sauce
1 teaspoon (5 ml) sesame oil
½ teaspoon freshly ground black pepper
2 green onions, sliced
Instructions
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Heat 1 tablespoon vegetable oil in a skillet over medium-high heat and scramble eggs. Remove and set aside.
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Add remaining oil and sauté onion, carrots, and bell pepper for 3–4 minutes. Add garlic and peas.
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Stir in brisket and cook until slightly crisp.
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Add chilled rice and press lightly to create crispy texture.
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Stir in soy sauce, oyster sauce, sesame oil, and pepper.
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Return eggs to skillet and toss until heated through.
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Garnish with green onions and serve hot.