Serving Size: 4-6 servings
Time to make: 1 hour
Special Equipment: Large Skillet, Instant Pot (optional)
Also works with: Chicken, Any Ground Meat, Beef<
Opening Remarks:
Fried rice is the perfect weeknight meal. It is easy to make, and you likely have most of the ingredients already. I love this recipe because most of the ingredients can be substituted for what you have in your kitchen. Not everyone has oyster sauce hanging around, and that’s okay. I’ve found that teriyaki sauce gives the rice a similar umami flavor.
This recipe works best with chilled rice. If you do not have rice prepared already, be sure to cook that first and chill it as much as possible before using. Warm rice will become sticky and will not fry as well. I cook my rice using an instant pot, but you can use the traditional method as well.
Ingredients:
- 4 cups cooked rice (equals 2 cups dry rice)
- 2 tbsp cooking oil
- 1 lbs venison, ground
- 4 eggs
- 16 oz frozen vegetables
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp oyster sauce (sub teriyaki sauce if desired)
- 2 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 1 tbsp white pepper (sub black pepper is desired)
- 2 green onions, sliced for garnish
- 1 tbsp sesame seeds, for garnish
How to make it
- Prepare rice ahead of time and allow to cool.
- Heat 1 tbsp cooking oil in large skillet over medium heat. Scramble eggs until fully cooked, remove from pan and set aside.
- Add venison and 1 tbsp soy sauce to skillet until fully cooked. Remove from and set aside.
- Add 1 tbsp cooking oil and diced onions, cook until translucent (about 5 minutes).
- Add garlic and ginger. Cook for 1 minute, stirring constantly.
- Add cold rice and frozen vegetables. Mix well, then sauté for 3-4 minutes.
- Once the rice begins to brown add venison, scrambled eggs, soy sauce, oyster sauce, white pepper and sesame oil. Stir well and cook until everything is warmed through.
- Top with sliced green onion and sesame seeds. Serve immediately.
