- Leftover Waitrose Beef Brisket
- Uncle Ben's Express Egg Fried Rice
- Teriyaki Sauce
- Fork (to shred the beef)
- Bowl (to marinade the beef)
- Frying Pan
- Saucepan Lid (large enough to cover the frying pan)
Shred the leftover beef (about a third of the whole cut) into a small bowl, and add 2-3 tablespoons of teriyaki sauce, stirring around so that it gets soaked up by as much beef as possible. Leave for half an hour to an hour to marinate.
Fire up the hob to a medium heat, allowing the frying pan to warm up before adding the beef, and any remaining teriyaki sauce in the bowl, using the spatula to keep it all moving for a minute or so. Add the rice (breaking it up as necessary), and another tablespoon or so of teriyaki sauce. Shuffle it around the frying pan for a minute or so, then collect it in the middle and cover over with the frying pan. Turn the heat down a touch, and allow to simmer for a further three minutes.
I must confess that I wasn't expecting much from this... Despite the mild nature of the beef's original seasoning, I felt sure it would clash with the teriyaki.
Thankfully, it didn't.
Just enough of the sauce had been absorbed by the beef to give it that distinctive teriyaki flavour, without completely overpowering the meat itself, and the remaining sauce was taken up by the rice, giving a good balance to the whole thing. As quick-and-simple stir-fries go, this ranks as one of my successes... and would probably have been even better along with the veg I put into the last stir-fry I tried.
If only it didn't require the use of leftovers from a whole other meal...