Quick and easy to prepare, this Chinese-inspired dish blends soy, sherry and sugar into a marinade that nicely colors and flavors the rice. Nations Best® Corned Beef, Pastrami, Tongue or Turkey are also excellent in this dish.
2 small green bell peppers, seeded and cut into -inch dice
1/4 chicken broth
4 c cooked white rice
Salt & freshly-ground black pepper, to taste
2 scallions, including 3 inches of green, thinly-sliced on the diagonal
Whisk together 1 tablespoon of the soy sauce, the cornstarch, sherry and sugar in a bowl. Add the brisket and coat well in the marinade. Set aside to marinate for at least 15 minutes.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion and bell peppers and cook for 5 minutes. Add the brisket, marinade, broth, and the remaining tablespoon of soy sauce. Cook for 1 minute, stirring. Transfer the meat and vegetables to a bowl.
Heat the remaining 4 tablespoons of oil in the skillet over medium heat. Add the rice, stirring occasionally, cooking for 5 minutes. Add the meat and vegetable and cook to warm through. Serve immediately sprinkled with scallions.