She Strengthens

A Fusion of Flavors: Christmas Brisket Fried Rice

This holiday season, why not try something new and exciting? Gail Simmons’ Christmas Brisket Fried Rice is a creative twist on two beloved dishes, combining the best of Chinese and Jewish cuisine.

The Perfect Way to Use Leftover Brisket

If you’re looking for a delicious and easy way to repurpose leftover brisket, this recipe is a game-changer. You can even cook a fresh batch of jasmine rice and let it cool before stir-frying it with the other ingredients.

A Harmonious Blend of Ingredients

To make this dish, you’ll need:

• 1 cup of jasmine rice
• 3 teaspoons of canola oil
• 2 large eggs
• 5 scallions, cut into 1/2-inch lengths
• 3 tablespoons of finely chopped fresh ginger
• 2 garlic cloves, finely chopped
• 3/4 pound of cooked brisket, shredded
• 1/2 cup of frozen peas, thawed
• 1/4 cup of finely chopped cilantro stems
• 2 tablespoons of soy sauce
• 1/4 teaspoon of freshly ground black pepper
• Sriracha hot sauce and lime wedges for serving

Cooking the Rice and Preparing the Ingredients

Cook the jasmine rice according to the package instructions, then spread it out on a baking sheet to cool. In a large wok or nonstick skillet, heat 1 teaspoon of canola oil over medium-high heat. Add the eggs and cook until just set, then transfer them to a plate and set aside.

Stir-Frying the Ingredients

Add another teaspoon of oil to the skillet, along with the scallion whites. Cook until fragrant and beginning to soften, then stir in the ginger and garlic. Add the remaining oil, the brisket, and cook until warmed through. Next, add the rice, peas, and reserved eggs, stirring frequently until everything is well incorporated and beginning to crisp.

Adding the Finishing Touches

Stir in the scallion greens, cilantro stems, soy sauce, and a pinch of salt and pepper. Continue cooking until the scallions are just tender, then adjust the seasoning to taste. Sprinkle with cilantro leaves and serve warm with sriracha and lime wedges.

This recipe is excerpted from Gail Simmons’ cookbook, “BRINGING IT HOME: Favorite Recipes from a Life of Adventurous Eating.” With its unique blend of flavors and textures, it’s sure to become a new holiday favorite.