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
2 tablespoons olive oil
½ white onion, diced
1 large jalapeño pepper, diced
4 ounces shiitake mushrooms, roughly chopped
8 ounces leftover smoked brisket, cut into bite-sized pieces
2 cups cooked and chilled basmati rice
2 large eggs, beaten
¼ cup sliced green onions
¼ cup green hot sauce (e.g., Trader Joe’s Green Dragon Sauce)
Instructions
Heat a skillet or wok over high heat. Add olive oil.
Sauté onion, jalapeño, mushrooms, and brisket for 3–4 minutes until veggies soften and meat is heated.
Stir in cold rice, breaking up clumps. Cook 3–4 minutes until hot and slightly crispy.
Push rice to one side and scramble the eggs in the empty space.
Mix eggs into the rice.
Add green onions and stir.
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