BRISKET & BRUSSELS SPROUTS FRIED RICE

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BRISKET & BRUSSELS SPROUTS FRIED RICE

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Ingredients

Adjust Servings:
canola oil for frying
6 ounces cooked beef brisket diced, about one heaping cup
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons minced scallion white reserving the sliced greens for garnish
3 cups cooked jasmine rice dried 1–2 days in refrigerator
2 Eggs beaten and scrambled with 2 tablespoons garlic chives, sliced
1 cup sliced Brussels sprouts
1 tablespoon soy sauce
1 teaspoon black rice vinegar
1/4 cup Vegetable Stock
1 teaspoon fennel seeds toasted
pinch salt
1/2 cup roughly chopped spinach packed
1 tablespoon pomegranate seeds stored in pickling liquid (2 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon water)
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Heat a wok over high heat.
  2. Add enough canola oil to film the bottom of the wok.
  3. Add the brisket, ginger, garlic, and scallion whites.
  4. Toss rapidly.
  5. Add the rice, Brussels sprouts, scrambled egg, soy sauce, black rice vinegar, and vegetable stock.
  6. Season with fennel seed and a pinch of salt.
  7. Toss rapidly and use the wok spatula to break up any rice that is clumped together.
  8. Add the baby spinach, toss and cook for a few seconds until it wilts.
  9. Divide among 4 bowls. Garnish with the pomegranate seeds and scallion greens.

Jonathan Wu

Born in the Bronx and raised in Connecticut, Jonathan Wu grew up with his feet in two worlds – Chinese tradition and suburban America. His family’s pantry was stocked with items culled from both supermarkets and Asian grocery stores, an eclectic mix of ingredients that formed a basis for his uniquely personal cuisine.  After receiving a degree in English from the University of Chicago, Wu moved to New York to take cooking classes at the French Culinary Institute. His nights were spent gaining experience in the city’s kitchens including Blue Hill, Annisa, Vong and Le Bernardin. After stints in France and Spain, he joined the opening team at Geisha, a sister restaurant of Le Bernardin, where he worked directly with Eric Ripert and Michael Vernon. He then became chef de partie at Per Se where he stayed for two years working almost every station in the kitchen. Afterwards, he spent three months at Al Covo in Venice, then worked as a private chef. In 2013, he partnered with Wilson Tang, Jason Wagner and John Matthew Wells to open Fung Tu. In 2015, the restaurant was awarded two stars by The New York Times.

Two Stars: Peter Wells, New York Times

Two Stars: Ryan Sutton, Eater

Two Stars: Tejal Rao, Bloomberg

Top 3 Finalist: New York Chef Of The Year, Eater

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