Description
A comforting and flavorful venison fried rice dish that uses day-old rice and fresh vegetables for a quick meal.
Ingredients
Scale
- 4 cups Cooked Rice (use day-old rice for optimal texture)
- 1 pound Venison (thinly sliced for quick cooking)
- 2 tablespoons Vegetable Oil (for frying)
- 2 large Eggs (optional or replace with silken tofu for vegan)
- 4 stalks Green Onions (chopped)
- 2 cups Mixed Vegetables (fresh or frozen, such as carrots, peas, or corn)
- 2–3 cloves Garlic (minced)
- 2–3 tablespoons Soy Sauce (gluten-free option: tamari)
- 1 tablespoon Oyster Sauce (optional)
- 1 teaspoon Sesame Oil (optional)
- to taste Salt and Pepper
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add the thinly sliced venison and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same skillet, add garlic and fry until fragrant, about 30 seconds.
- Toss in mixed vegetables and cook for another 3-4 minutes until tender.
- Push the vegetables to one side of the skillet and crack in the eggs, scrambling until cooked. (For vegan, skip this step or add tofu.)
- Stir in the cooked rice, mixing everything evenly.
- Return the cooked venison to the skillet, incorporating it into the rice and vegetables.
- Drizzle soy sauce and optional oyster sauce over the mixture, stirring to coat.
- Add sesame oil along with salt and pepper to taste.
- Fold in chopped green onions just before serving.
Notes
Experiment with adding ginger or chili flakes for added heat. Use leftover vegetables for a twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: venison, fried rice, comfort food, quick meal, Asian cuisine
