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