Description
Turn leftover brisket into bold, spicy fried rice with jalapeños, mushrooms, eggs, and tangy green hot sauce—a quick one-pan flavor bomb!
Ingredients
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2 tablespoons olive oil
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½ white onion, diced
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1 large jalapeño pepper, diced
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4 ounces shiitake mushrooms, roughly chopped
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8 ounces leftover smoked brisket, cut into bite-sized pieces
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2 cups cooked and chilled basmati rice
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2 large eggs, beaten
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¼ cup sliced green onions
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¼ cup green hot sauce (e.g., Trader Joe’s Green Dragon Sauce)
Instructions
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Heat a skillet or wok over high heat. Add olive oil.
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Sauté onion, jalapeño, mushrooms, and brisket for 3–4 minutes until veggies soften and meat is heated.
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Stir in cold rice, breaking up clumps. Cook 3–4 minutes until hot and slightly crispy.
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Push rice to one side and scramble the eggs in the empty space.
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Mix eggs into the rice.
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Add green onions and stir.
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Drizzle in green hot sauce, cook 30–60 seconds more, and serve hot.
Notes
- Best with day-old rice for ideal texture.
- Adjust jalapeño and hot sauce levels to taste.
- Add soy sauce or sesame oil for a more Asian-style twist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Fusion