Brisket Fried Rice with Brussels Sprouts
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
- 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
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