Description
Quick and comforting venison fried rice that combines tender meat with fresh vegetables, perfect for busy nights.
Ingredients
- 4 cups cooked rice (day-old)
- 1 pound venison (thinly sliced)
- 2 tablespoons vegetable oil (or sesame oil)
- 2 large eggs (optional)
- 4 stalks green onions (chopped)
- 2 cups mixed vegetables (fresh or frozen)
- 2-3 cloves garlic (minced)
- 2-3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions
- Begin by heating a large skillet or wok over medium-high heat. Add the vegetable oil, allowing it to warm before introducing the venison.
- Once the oil shimmers, add the thinly sliced venison to the skillet. Sauté for a couple of minutes until it browns. Remove the venison from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds. If using eggs, scramble them in the skillet next.
- Add the mixed vegetables and the white parts of the green onions. Cook until the vegetables are tender.
- Stir in the day-old rice, breaking up any clumps. Mix well to combine everything in the skillet.
- Add the cooked venison back to the skillet, then pour in the soy sauce and optional oyster sauce. Stir thoroughly.
- Finish with sesame oil, salt, and pepper to taste. Garnish with the green parts of the green onions.
- Serve immediately and enjoy your savory venison fried rice!
Notes
For added flavor, marinate the venison in soy sauce and garlic prior to cooking. Customize vegetables as desired.
