Smokin’ hot and sweet, this Brisket & Kimchi Fried Rice covers the flavor bases. San Antonio’s military population has created a cultural crossroads that makes the city a melting pot of flavors and the inspiration for this smoky Texas brisket, paired with the Korean heat of Madge’s Foods Spicy Vegan Kimchi and sweetness from fresh tropical pineapple.
This dish has a medium+ heat level if you follow the recipe as written. Adjust the amount of kimchi and gochujang per your taste. See wine suggestions below recipe in our unique Wine Pairing Guide.
|Prep time:||20 minutes|
|Cook time:||5 – 7 minutes|
|Servings:||6 – 8|
- 6 servings cooked Rice, cooled (our preferred house blend is 50/50 white & brown)
- 3 tablespoons Peanut Oil
- 1/2 cup thinly sliced Sweet Onion or Scallions
- 1 – 2 clove(s) Garlic, crushed
- ¾ – 1 pound smoked (cooked) Brisket, shredded or cut in bite-size pieces
- ⅓ cup fresh Pineapple, in bite-size pieces + additional for serving on the side
- 1 cup sliced or matchstick cut Carrots (optional)
- 2 handfuls fresh Sugar Snap Peas
- 1 cup Madge’s Foods Spicy Vegan Kimchi, coarsely chopped
- 2 Green Onions, sliced for garnish
- Furikake or Seaweed (cut in strips) for garnish
- 2 teaspoons Toasted Sesame Oil
- 3 tablespoons Gochujang (Korean red pepper paste)
- 2 – 3 teaspoons sweetened Cream of Coconut (as is used in making Pina Coladas)
- 1 tablespoon Fish Sauce + additional as desired
- 1 ½ tablespoons Rice Vinegar
- 2 teaspoons Coconut Oil
- Prepare rice according to package directions. If you desire a blend of white and brown rice, it can be cooked at one time if the brown rice is soaked in water for an hour prior to cooking in order to reduce the cooking time. After soaking, both white and brown rice can be cooked together according to directions for the white rice. (We use a 50/50 blend of water and chicken bone broth to make our rice more flavorful and nutritious.) Once the rice is cooked, spread it on a large rimmed baking sheet lined with parchment paper and let cool for at least 30 minutes, then cover and refrigerate until cold, about 30 minutes.
- Prepare all ingredients and have them ready to add before heating the skillet or wok. In a large skillet or wok over medium-high heat, heat the peanut oil until shimmering.
- Add the onion or scallions and garlic and stir-fry until fragrant — about 1 minute.
- If using carrots, add them next and stir fry 1 minute, then add pineapple and sugar snap peas, stir-fry for another minute.
- Then add brisket, again stir-fry 1 minute, then add cold rice and stir-fry, adding sauce, kimchi and sesame oil after about 1 minute. Stir all together to coat and stir-fry until hot, 1 to 2 minutes.
- Remove from heat, taste and add additional fish sauce if desired. Spoon the fried rice into bowls, garnish with thinly sliced scallions and furikake or seaweed.
Wine Pairing Guide
Our first choice would be an Aromatic Sweet or Semi-Sweet wine to counter the caliente glow in this dish, but all the other options would be delicious, too.