Venison Fried Rice

Recipe Courtesy of Rikki Folger
You can check out her other recipes at Wild and Foraged and Harvesting Nature.

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.

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

Ingredients

• 4 cups Cooked rice (equals 2 cups dry rice)    
• 2 tbsp Cooking oil    
• 1 pound Venison, ground    
• 4 Eggs    
• 16 ounces 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 if desired)    
• 2 Green onions, sliced for garnish    
• 1 tbsp Sesame seeds, for garnish