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Brisket Fried Rice with Brussels Sprouts

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish
Cuisine: Chinese

Ingredients

  • canola oil for frying
  • 6 ounces cooked beef brisket diced, about one heaping cup
  • 2 tablespoons ginger minced
  • 2 tablespoons garlic minced
  • 2 tablespoons scallion white minced, reserving the sliced greens for garnish
  • 3 cups cooked jasmine rice dried 1-2 days in the refrigerator
  • 2 eggs 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

    Cup of Yum
  1. Heat a wok over high heat.
  2. Add enough canola oil to film the bottom of the wok.
  3. Add the brisket, ginger, garlic, and scallion whites.
  4. Toss rapidly.
  5. Add the rice, Brussels sprouts, scrambled egg, soy sauce, black rice vinegar, and vegetable stock.
  6. Season with fennel seed and a pinch of salt.
  7. Toss rapidly and use the wok spatula to break up any rice that is clumped together.
  8. Add the baby spinach, toss and cook for a few seconds until it wilts.
  9. Divide among 4 bowls. Garnish with the pomegranate seeds and scallion greens.

Notes