Here’s a tasty dish inspired by two North American Jewish traditions: making brisket for Hanukkah and going out for Chinese food on Christmas. I like to make an extra big Hanukkah brisket (regardless of how many people are actually coming over to eat), so that we have plenty of leftovers to put to delicious use in this fun twist on classic egg fried rice. You can use the brisket recipe on page 140, or purchase cooked brisket from your local BBQ joint of super market.
Cook the rice according to package instructions. Spread on a baking sheet and let cool until ready to use.
In a large wok or 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the eggs and ¼ teaspoon salt and cook, stirring, until just set, 2 to 3 minutes. Transfer the eggs to a plate and set aside.
Add 1 teaspoon oil and the scallion whites to the skillet. Cook over medium-high heat, stirring occasionally, until fragrant and beginning to soften, 3 to 4 minutes. Stir in the ginger and garlic and cook until fragrant, about 1 minute more.
Add the remaining teaspoon oil, then the brisket, and cook, stirring occasionally, until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the peas and reserved eggs. Stir well, breaking up the eggs with a wooden spoon, about 1 minute. Add the scallion greens, cilantro stems, soy sauce, and a generous pinch each of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasoning to taste.
Sprinkle with the cilantro leaves and serve warm with Sriracha and lime wedges.