Coconut Fried Rice with Smoked Texas Brisket
Brisket fried coconut rice is the perfect leftover recipe. If you ever have leftover rice, brisket or both then dial up this recipe which features all your classic fried rice ingredients and then some! Don’t worry if you’re missing ingredients, just use what you have.
I’ve made fried rice at least a hundred times, especially during my single days when the struggle was real and cheap Chinese takeout was almost an everyday thang leaving me with leftover rice to make use of on the regular. However, I have to give my friends atÂ Mum FoodsÂ most of the credit for this brisket version. During my weekly visit with them at our local farmer’s market, we discussed ideas for my next recipe after I had madeÂ Breakfast MigasÂ featuring their delicious smoked corn beef brisket. On this day they mentioned the idea of a brisket fried rice. I had made fried rice with shrimp, chicken, and even crawfish, but oddly enough never brisket.
I quickly bought enough of Mum’s smoked corn beef brisket for both immediate consumption and later experimentation with a brisket fried coconut rice recipe. I made a few different versions, with and without coconut before settling on a coconut rice version. The coconut flavor was a great pairing with the fresh ginger and garlic infused oil, cilantro, and onions. This creates a distinctly Asian soul food element that is Judeo-Texanized with smokey, moist and no knife needed corn beef brisket. Because of the way the simple ingredients and flavors come together, there is little need for extra seasoning. This fried rice is light and aromatic with minimal sauce use, so the vegetables and brisket actually stand-out vs. getting drowned in soy, hoisin, or oyster sauce.
This base fried coconut rice recipe can accommodate any vegetable or protein. Additionally, it’s easy to bring the recipe together in less than half an hour. If you’re working with leftovers, then it’s even faster. Fried rice along with nachos, stews, and chili are my go-to recipes anytime I need to get rid of a bunch of stuff in my fridge! Note regular fried rice is a winner in this recipe as well. Follow the same steps, but just exclude the coconut milk.
To get that crispy, clean tasting fried rice you get from your favorite Chinese spot, remember there are rules to this shit!
Key Tips for Cooking Coconut Fried Rice -Flavor
- A small amount of soy sauce along will suffice.
- Add some kosher salt for additional seasoning and to keep moisture amounts in check.
- Add green onion whites at the beginning with the aromatics then add greens at the end for lift and crunchiness
- Less is more; too many ingredients make this something other than fried rice
- Toss the fried rice well so that each grain of rice is separate from the others and that there is an even distribution of all the ingredients and mix-ins.Â Â
- Â Â
Key Tips for Cooking Fried Rice – Texture
Great texture is essential to fried rice. You want it sticky enough to pickup small clumps with chopsticks but also separate enough to appreciate that fried texture.
- Dryness is essential – allows food to get that wok taste. Moisture cools skillet down and you want that bad boy really hot otherwise the rice will start to stick to the wok
- Rinse the rice to remove excess starchiness (starch causes rice to clump)
- You want individual grains of rice when all is done not lumpy clumps. Break-up the rice before adding to the wok
- Don’t overcook eggs and vegetables. you want them light and vibrant
- Use Jasmine rice for the perfect balance of stickiness and individual grains
- Dry your rice byÂ spreading onto a sheet pan/tray after cooking then refrigerate overnight. This will result in dry, but not stale rice which is ideal
- Make sure that the pan is really hot before adding the rice to allow the rice to brown and acquire some texture
Additional Coconut Fried Rice Notes
- Cut/chop/prepare all your ingredients beforehand
- Cook eggs beforehand and chop it up into small strips to be added near the end of cooking
Dope beats, fresh eats. Enjoy this smoked brisket with coconut fried rice as a great leftover lunch, brunch, or dinner meal!
Brisket Fried Coconut Rice
- 1 cup coconut rice recipe below
- 3 tablespoons canola oil
- 2 large eggs lightly beaten
- 1 teaspoon kosher salt
- 5 whole scallions cut crosswise into 1/2-inch lengths, white and green parts separated
- 3 tablespoons fresh ginger finely chopped and peeled
- 2 cloves garlic finely chopped
- 1 large bell pepper any color, seeded and diced finely
- 3/4 pound cooked brisket finely chopped (about 3 cups)
- 1/4 cup cilantro leaves coarsely chopped
- 1/2 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- 3 cups jasmine rice
- 1 13.5 oz can full fat coconut milk shaken well
- 13.5 oz water use coconut milk can to measure
- 1/2 teaspoon salt
- Rinse the rice in a fine mesh strainer and put into large bowl. Place under cold water. Gently stir clockwise taking care not to break the rice. Discard the water as it becomes cloudy then repeat until water runs clear. Drain for 10 minutes prior to cooking
- Put the rice, coconut milk, water, and salt in large pot and stir gently to combine. Bring to a simmer over high heat, then cover and decrease the heat to low to maintain a low simmer. Cook for 9 minutes without uncovering, without disturbing! Turn off the heat and leave the rice alone for at least 10 minutes prior to serving to allow it to absorb any residual moisture in the pot.
- While the rice is still warm, spread it out in a flat layer (1/2 inch thick about). Let cool for about 30 minutes outside the refrigerator. Then transfer the sheet pan uncovered to the refrigerator overnight.
- Remove the rice from the fridge and gently separate the grains into a bowl using your fingertips. Just separate them vs. crushing/breaking. Rice is now ready for frying
Brisket Fried Coconut Rice
- In a large wok or 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the eggs and 1/4 teaspoon salt and cook, stirring, until just set, 2 to 3 minutes. Transfer the eggs to a plate, chop, and set aside.
- Add 1 teaspoon oil, the scallion whites, and bell peppers to the skillet. Cook over medium-high heat, stirring occasionally, until fragrant and beginning to soften, 3 to 4 minutes. stir in the ginger and garlic and cook until fragrant, about 1 minute more.
- Add the remaining 1 teaspoon oil, then the brisket, and cook, stirring occasionally, until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the reserved eggs and stir well
- Add the scallion greens, cilantro, soy sauce, salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasoning to taste.