I'm torn in some of these crossover/leftover recipes - I don't find the BBQ flavor profile we tend to use with things like pulled pork or brisket works well with some other dishes. That's just me. Yes, brisket chili, etc. But some things just don't work for me - I can't add seasoning to counteract the seasoning I already used.
This seems like one of those possible situations to me - smoked brisket is a very specific flavor profile, and I'm not sure that lends itself too well to Asian stir fry or fried rice. Personal preference, that's all.
I like peas, onions, and carrots but if you're using veggies on hand instead I would still suggest including the peas. I always use eggs. Chilled rice is better than fresh rice. Soy sauce, oyster sauce, and sesame oil make for a tasty sauce.
I make this a lot. Really easy peasy and comes out very good. The recipe is from Judy Lew's cookbook. I'm sure there will be lots of posters with their versions and easy to get online.
2 Eggs, Beaten 3 Tbsp. Oil 3 Strips Bacon, cut into 1†pieces (you can omit if using pork or beef) ½ Cup Cooked Meat (Pork, Chicken, Shrimp), Optional 1 Cup Bean Sprouts
1 Small Onion, Diced
2 Green Onion, Chopped 2-3 Tbsp. Soy Sauce 3 Cups Cooked Long Grain Rice (want rice a little moist) 1.5 Cups Frozen cubed Peas & Carrots, thawed (Not Judy)
Cook scrambled eggs in a non-stick skillet with butter. Want big, fluffy curds. Set aside.
Fry bacon in wok or skillet until fat rendered, but not burned. Set aside.
In bacon skillet keep ~ 3 tbsp bacon fat, heat and add onions and sprouts. Stir fry until onions are translucent. Add bacon back to skillet.
Add rice to skillet. Fry, turning as needed, until you brown the bottom a bit.
Once crust is achieved, add soy sauce. Blend, scrape up fond and adjust with soy sauce.
Add gr. onions, eggs and peas/carrots. Heat through.
guess the first question is: do we make rice ahead of time and then put it in a skillet with some oil and then add the brisket? Have heard that leftover takeout rice is fantastic to make fried rice with. Just don't happen to have any of that handy
Yes, dried, cooked rice will hold up better to the "stirring" of the frying process, as well as do the frying part where the grains take on some crisp (that's the point of fried rice that is often lost on folks). The refrigeration thing seems to confuse people. It isn't done for the sake of cool temperatures, it's done to dehydrate the rice.
You can use any large frying pan or paella pan you have as long as you can get it hot hot hot. Without a wok I would cook the ingredients individually in the pan and add them together at the end-- protein, then veggies, then egg and rice combined-- add sauce then add other ingredients and mix. Don't over sauce it. For 3 cups of rice I like to use 3 tablespoons of whatever sauce I make.- Yum
Leftover rice is ideal but you can use fairly recently cooked rice, just spread it out on a pan when its hot to let it cool for a bit and the steam/moisture to evaporate. Moist rice is the enemy of good fried rice.
A wok is helpful but I don't think it is necessary for fried rice and you can use a skillet. Just want something you can use to toss the contents
I'd suggest following a recipe for bacon and egg fried rice and just swap out the bacon for cubed brisket. I made a bacon fried rice the other day and here is my summary (but in below I switched the bacon I used for brisket)"
- cube up the brisket and give it a brief fry to get some color/crisp on it and warm it up. Then remove from the pan.
- Add some finely chopped onion and fry for a few minutes and add to brisket.
- Add some more oil and fry the rice for a few minutes til it is warmed, the grains are separate and they have a little color
- Add back the brisket/onion and toss to combine.
- Add some sesame oil to the outside of the pan and then soy sauce and toss to combine. I would guess I used about a tsp of toasted sesame oil and maybe a TBS of soy sauce for 1 1/2 to 2 cups of cooked rice.
- Add some scallions, give a final toss and plate
I didn't use an egg this time, but if you did, you would scramble and cook first and then add at the end so you don't overcook it.
Similarly with bacon fried rice, I keep the seasonings lighter. When I do a roast pork fried rice, i'd likely add oyster sauce, dark soy sauce and shaoxing wine to the mix
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The best fried rice has multiple layers of flavor and texture. Yours will simply have a brisket layer. I wouldn't try to disguise the brisket by marinating it or hiding it under a sauce or a heavily-flavored oil. I'd just make it the "usual way" and enjoy.
BTW, you've already gotten some very good suggestions so I won't muddy the waters any further by offering my version of basically the same thing ...
As a quick fix, but not necessarily the best, I would brown some chopped onions, garlic and bell pepper, then throw in the the chopped brisket, and veggies of choice. When the previous items are blended and heated, I would mix in the cooked rice and maybe some creole seasoning or just salt and pepper. Mix well, heat and eat.
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