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A quick 15-minute skillet dish that turns leftover smoked brisket and day-old rice into a completely new meal.
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Heat a cast iron skillet or wok over high heat until just short of smoking. Add 1 tablespoon of oil.
Pour in the eggs and scramble quickly. Remove to a plate while still slightly underdone.
Add the remaining oil, then the chopped brisket. Let it sit undisturbed for 1–2 minutes to crisp the edges.
Push the brisket to one side. Add the onion and garlic to the empty space and cook for 1–2 minutes until fragrant.
Add the rice, breaking it up as it hits the pan. Let it sit for 30–45 seconds between stirs to allow it to fry.
Add the peas and carrots. Stir and cook for about 2 minutes until heated through.
Add the soy sauce, BBQ sauce, and sesame oil. Toss until evenly coated.
Fold the eggs back in, toss once more, and remove from heat.
Top with sliced green onions and serve immediately.
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If using fresh rice instead of day-old, spread it on a sheet pan and refrigerate uncovered for 1 hour to dry it out before cooking.
Substitute pulled pork or chopped smoked sausage for the brisket if desired.
For added heat, finish with a drizzle of chili crisp.
Leftovers reheat best in a hot skillet with a splash of water. Avoid microwaving, as it can make the rice gummy.
