Brisket Fried Rice on the Blackstone — Leftover Brisket, Rice, and Eggs

This is one of my favorite ways to use up leftover smoked brisket — turned into fried rice right on the Blackstone. Like most fried rice, it works best with rice that’s been cooked and refrigerated ahead of time; the extra day in the fridge dries the grains out just enough that they fry up instead of turning mushy.

Rice, chopped brisket, fried eggs, and diced peppers and red onion cooking in separate zones on the Blackstone before mixing

I got everything going on the griddle at the same time — the day-old rice, chopped leftover brisket, diced peppers, and a few eggs cracked straight onto the griddle — each in its own zone so nothing overcooked while I worked through the rest.

A closer look at the rice and chopped smoked brisket on the griddle, with a fried egg at the edge

Once everything had picked up some color, I broke up the eggs and started folding it all together — rice, brisket, peppers, and egg — letting it fry together on the hot griddle until it was all heated through with a little char on it.