Use leftover brisket (try Adam's recipe) and leftover takeout rice to create an easy, delicious meal that's perfect for quickly throwing together on a weeknight.
Preheat oven to 350 F.
Remove the outer leaves of the corn ear husks, but keep the inner leaves intact. Remove the silk and run each ear under water. Put the ears on a microwave-safe plate in the microwave and cook for 5 or 6 minutes, until softened. Transfer corn to a rimmed baking sheet and roast for another 5 minutes, or until the corn is fully cooked. Remove from oven and set aside to cool. Once cool, slice the kernels from the cobs into large bowl.
In a wok or a large sauté pan, warm the brisket pieces over medium heat. Cook until the meat is slightly crispy and some of the fat has rendered in the pan, 3 or 4 minutes. Remove the meat with a slotted spoon and set it aside, leaving the rendered fat in the pan.
Turn the heat up to high and get the wok or pan very hot. Add the vegetable oil to the pan, followed by garlic and ginger, and stir-fry for 1 minute, or until fragrant. Add the rice and cook, stirring frequently with a wooden spoon, until the rice is crispy, about 5 minutes. Stir in the sesame oil and soy sauce and cook for another 2 minutes.
Fold in the corn kernels and black beans. Cook and toss until warmed through, approximately 3 more minutes. Stir in the green onions just to combine, then transfer the fried rice to 4 warmed bowls.
Reduce the heat to medium. Add the butter to the wok or pan and, when melted, carefully crack the eggs to into the hot pan. Season the eggs with salt and pepper and cook them sunny-side up until the whites are set. Place a fried egg on top of each bowl of rice. Serve hot.