Sizzling Cheesy Brisket Fried Rice
Howard + Anita Hsu
2 tbsp vegetable oil, divided
2 oz diced onion
2 oz shredded carrots
2 oz green peas
8 oz white rice
1 tbsp soy sauce
1 tsp garlic powder
Salt and pepper, to taste
6 oz shredded cheddar
2 oz diced red onion
2 oz diced red bell pepper
2 oz chopped green onion
4 oz chopped brisket
2 oz roasted corn kernels
Choice 6.5" x 3.5" black cotton pot / pan handle cover ($1.19)
Lodge U6RP 10" round wood underliner with walnut finish ($11.49)
Valor 9" pre-seasoned cast iron round skillet ($11.49)
American Metalcraft BA640S 6 3/4" Round Stainless Steel Basting Cover ($11.08)
Heat a pan to medium heat.
Add 1 tablespoon of veg oil to season the pan.
Add diced onion, shredded carrots, green peas. Sauté until onion is slightly translucent.
Add white rice. Stir everything together.
Add soy sauce and mix well. Season with garlic powder and salt and pepper to taste. Remove from heat and set aside.
Heat up a 9” skillet on the stove to high heat.
Beat egg, season with salt and pepper, and mix 2 oz of shredded cheddar to it. Set aside.
Add 1 tablespoon of oil to the skillet.
Sprinkle the pan with diced red onion, diced red bell peppers, chopped green onion. Season with salt and pepper.
Place the fried rice in the center of the skillet and platted to make about a 6” diameter of rice.
Pour the egg around the outside of the rice so it completely coats the pan.
Top the rice with chopped brisket, roasted corn kernels, shredded Tillamook cheddar.
When the egg is almost completely cooked, place the skillet onto the wooden tray and bring to the table.
Bring to table and mix all the ingredients together in the hot skillet and serve!