Suppose you’ve got some leftover rice and maybe a cup or two of venison. You’ve probably tried pork fried rice, so why not deer fried rice? It’s a great accompaniment for a wild game stir-fry. Next time you’re in the market, see if you can find ponzu sauce in the Asian section. It has less sodium than low-sodium soy sauce and citrus juice. Better flavor, less salt.
- 1 tablespoon peanut oil
- 1/2 teaspoon sesame oil
- 4 green onions, chopped
- 1/2 cup carrots, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon ginger, peeled and minced
- 1 cup diced venison
- 1/4 cup low-sodium soy sauce
- 1 teaspoon hoisin sauce
- 2 cups cooked white or brown rice
- 2 eggs, beaten
- salt and black pepper
- Heat peanut and sesame oil in a large skillet or wok over medium heat. Add green onions, carrots, garlic and ginger, and stir-fry for 2 minutes. Add venison, and cook for 2 minutes more. Add soy sauce and hoisin sauce. Cook for 1 minute.
- Add rice and egg, and stir-fry until hot throughout and egg is completely cooked. Season to taste with salt and pepper.
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