Add the brisket, ginger, garlic and scallion whites. Add the peas and reserved eggs. Add Brussels sprouts and cook for another minute. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Stir well, breaking up the eggs with a wooden spoon, about 1 minute. Cook, stirring rapidly, for 1 minute. Add the remaining 1 teaspoon oil, then the brisket and cook, stirring occasionally, until warmed through, about 3 minutes.