Brisket Fried Rice with Brussels Sprouts
User Reviews
4.9
Brisket Fried Rice with Brussels Sprouts
Description
Brisket Fried Rice with Brussels Sprouts mixes diced cooked beef brisket into stir-fried jasmine rice alongside sliced Brussels sprouts and minced aromatics including ginger, garlic, and scallion whites. The rice is cooked with soy sauce, black rice vinegar, vegetable stock, and roasted fennel seeds, lending complexity and depth of flavor. Scrambled eggs with garlic chives add richness and a soft texture contrast. Finally, baby spinach is tossed in briefly, wilting slightly, and the dish is finished with garnishes of pomegranate seeds and scallion greens, lending freshness and a hint of tartness.
The cooking uses a wok over high heat to quickly toss ingredients, breaking up clumps of rice and ensuring even heating. The Brussels sprouts provide a slight crunch that offsets the tender brisket and soft scrambled eggs. This fried rice is substantial and layered with savory, sweet, and tangy elements.
It serves well as a standalone dinner or lunch and can be divided into bowls for a casual family meal. The pomegranate seeds provide a mild acidity and a pleasing visual contrast, elevating the dish beyond a typical fried rice.
Ingredients
- canola oil for frying
- 6 ounces beef brisket diced, about one heaping cup, cooked
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- 2 tablespoons scallion minced, reserving the sliced greens for garnish, white part
- 3 cups jasmine rice dried 1-2 days in the refrigerator, cooked
- 2 egg beaten and scrambled with 2 tablespoons garlic chives, sliced
- 1 cup Brussels sprouts sliced
- 1 tablespoon soy sauce
- 1 teaspoon black rice vinegar
- 1/4 cup vegetable stock
- 1 teaspoon fennel seeds roasted
- 1 pinch salt
- 1/2 cup spinach roughly chopped, packed
- 1 tablespoon pomegranate seeds stored in pickling liquid (2 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon water)
Instructions
- Heat a wok over high heat.
- Add enough canola oil to film the bottom of the wok.
- Add the brisket, ginger, garlic, and scallion whites.
- Toss rapidly.
- Add the rice, Brussels sprouts, scrambled egg, soy sauce, black rice vinegar, and vegetable stock.
- Season with fennel seed and a pinch of salt.
- Toss rapidly and use the wok spatula to break up any rice that is clumped together.
- Add the baby spinach, toss and cook for a few seconds until it wilts.
- Divide among 4 bowls. Garnish with the pomegranate seeds and scallion greens.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
