Smoked Brisket Fried Rice with Yum Yum Sauce

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Smoked Brisket Fried Rice with Yum Yum Sauce

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Ingredients Method Notes

Ingredients
  

Fried Rice
  • 3 Tbsp neutral oil peanut, avocado, or canola
  • ½ small onion diced
  • 2 jalapeños finely diced (seeds and veins removed)
  • 2 eggs lightly beaten (optional)
  • 1½ cups chopped smoked brisket
  • ½ cup frozen peas and carrots thawed
  • 3 cups cold cooked rice day-old preferred
  • 3 cloves garlic minced
  • 2 Tbsp soy sauce
  • Salt and black pepper to taste
Yum Yum Sauce
  • ½ cup mayonnaise preferably Kewpie or Duke’s
  • 1 Tbsp ketchup
  • 1 tsp rice vinegar
  • 1 tsp granulated sugar
  • ½ tsp garlic powder
  • ½ tsp smoked paprika or sweet paprika
  • 1 Tbsp unsalted butter melted
  • 1 Tbsp water to thin
Garnish
  • Green onions thinly sliced
  • Thinly sliced jalapeños

Method
 

  1. Make the Yum Yum Sauce
  2. Whisk mayonnaise, ketchup, rice vinegar, and sugar until smooth.
  3. Whisk in garlic powder and paprika.
  4. Slowly drizzle in melted butter while whisking to emulsify.
  5. Whisk in water until smooth and lightly pourable.
  6. Set aside or refrigerate until ready to use.
Fried Rice
  1. Prepare all ingredients and keep them within arm’s reach—this cooks fast.
  2. Heat a wok over high heat until lightly smoking.
  3. Add 1 Tablespoon of oil
  4. Pour in eggs and medium scramble quickly. Remove.
  5. Add 2 tablespoons of oil to wok
  6. Add onion and jalapeños; stir-fry 10–15 seconds until fragrant.
  7. Add brisket and peas & carrots. Stir-fry 30–45 seconds to heat through and lightly sear.
  8. Add cold rice, breaking up clumps as it goes in.
  9. Spread rice across the wok, allow it to toast briefly, then stir vigorously.
  10. Add garlic and stir 5–10 seconds until fragrant.
  11. Immediately add soy sauce around the edge of the wok and toss to coat.
  12. Add Scrambled egg. Mix and break up any large pieces so it is distributed evenly
Plating
  1. Pack hot fried rice into a small bowl.
  2. Invert the bowl onto a plate and lift to release a clean rice mound.
  3. Drizzle with Yum Yum sauce.
  4. Garnish with sliced green onions and thinly sliced jalapeños.

Notes

High heat is key. Cook in batches if needed to avoid crowding.
Use a wok spatula or flat-edged utensil to lift and press rice.
Great use for leftover brisket.

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