Heat a large cast iron skillet or wok with 2 Tbsp (32g) oil over high heat. Once hot, carefully add the onion, jalapeño, mushrooms, and brisket. Cook for 3-4 minutes, stirring every minute or so, until the vegetables begin to soften.

Add the cooked rice and stir everything together. Cook for another 3-4 minutes, stirring frequently, until the rice begins to slightly jump around the pan.

Push everything to one side of the skillet or wok. Add 1/2 Tbsp (8g) oil to the other side of the pan before adding the eggs. Let the bottom of the eggs brown slightly before folding over the top of the rice and chopping into small pieces with a spatula or spoon.

Add the green onion and cook for 30-60 seconds until fragrant and slightly soft.

Add the Dragon sauce or hot sauce and stir everything together for 30-60 seconds before removing from the heat. If you'd like to add soy sauce, add it in this step.

Garnish with sliced jalapeño, green onions, and additional hot sauce or BBQ sauce, if desired.