Description
A quick and delicious way to use leftover brisket, this fried rice is perfect for a fast Labor Day weekend dinner.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup leftover brisket, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add the chopped brisket and mixed vegetables, cooking until heated through.
- Push the brisket and vegetables to one side of the skillet and pour the beaten eggs into the other side, scrambling them until fully cooked.
- Add the cooked rice and soy sauce, mixing everything together until well combined.
- Season with salt and pepper to taste, and stir in the green onions before serving.
Notes
- For best results, use day-old rice for a firmer texture.
- Feel free to add any other leftover vegetables you have on hand.
- This dish can be made in under 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg