Balsamic vinegar is a good alternative to black rice vinegar.
Servings: 4
Ready Time: 30 minutes
Brisket fried rice
About 2 tbsp vegetable oil
6 oz (175 g) cooked beef brisket, diced (about 1 heaping cup)
2 tbsp peeled minced ginger
2 tbsp minced garlic
2 tbsp minced white part of scallions
1 cup thinly sliced Brussels sprouts
3 cups cooked Thai jasmine rice, placed in refrigerator overnight to dry
2 eggs
2 tbsp sliced garlic chives
1 tbsp soy sauce
1 tsp black rice vinegar
1/4 cup vegetable stock
1/4 tsp fennel seeds, toasted
Pinch of salt
1/4 cup roughly chopped baby spinach, packed
Garnish
2 tbsp sliced green part of scallions
1 tbsp pomegranate seeds
Method
Heat a wok over high heat. Add enough oil to film the bottom of the wok. Add the brisket, ginger, garlic and scallion whites. Cook, stirring rapidly, for 1 minute. Add Brussels sprouts and cook for another minute.
Add rice, eggs, garlic chives, soy sauce, black rice vinegar and vegetable stock. Stir using a spatula to break up any rice that clumps together. Season with fennel seed and salt. Add the spinach and cook for a few seconds until it wilts.
Divide among four bowls. Garnish with scallion greens and pomegranate seeds.