Eat and Drink Fung Tu's Brisket & Brussels Sprouts Fried Rice Add some Chinese fried flare to your Hanukkah celebration. Photo Credit: Paul Wagtouicz December 10, 2014 8:58 AM Print Share fbShare Tweet Email Fung Tu's Brisket & Brussels Sprouts Fried Rice by Chef Jonathan Wu Serves 4 Ingredients: 160g Brisket, brined and braised and cubed 20g Ginger, minced 20g Garlic, minced 20g Scallion White, minced 500g Jasmine Rice, cooked and dried for a day or two in the fridge 200g, sliced Brussels Sprouts 100g Eggs, beaten and scrambled with chives (see below) 20g Garlic Chives, sliced 15ml Soy Sauce 5ml Black Rice Vinegar 50ml Vegetable Stock 100g Baby Spinach 5g Fennel Seed, toasted 10g Pomegranate Seeds, stored in pickle liquid (2 parts rice vinegar, 1 part sugar, 1 part water) 20g Scallion Green, sliced Method: Heat a wok over high heat. Add enough canola oil to film the bottom of the wok. Add the brisket, ginger, garlic, and scallion whites. Toss rapidly. Add the rice, Brussels sprouts, scrambled egg, soy sauce, black rice vinegar, and vegetable stock. Season with fennel seed and a pinch of salt. Toss rapidly and use the wok spatula to break up any rice that is clumped together. Add the baby spinach, toss and cook for a few seconds until it wilts. Divide among 4 bowls. Garnish with the pomegranate seeds and scallion greens. Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.