Boxing Day Wild Venison Egg Fried Rice
A quick fried rice using safely chilled wild venison, vegetables and cooked egg.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 250 g cooked wild venison steak, diced
- 350 g cold cooked long-grain rice
- 100 g carrots, finely diced
- 100 g frozen peas
- 3 spring onions, sliced
- 2 eggs, beaten
- 20 ml rapeseed oil
- 20 ml reduced-salt soy sauce
- 5 ml toasted sesame oil
- 10 g fresh ginger, grated
The cut for this recipe
Wild Venison Steaks
Method
Use rice cooled within 1 hour, refrigerated at 5°C or below and cooked less than 24 hours ago. Use venison promptly chilled after cooking, under 48 hours old. Neither rice nor meat may have been reheated before.
Heat 5 ml rapeseed oil in a wide wok or frying pan. Add the eggs and stir until fully set, then transfer to a clean plate.
Add the remaining rapeseed oil, carrots and ginger. Stir-fry for 3 minutes. Add the peas and half the spring onions with 30 ml water and cook for 2 minutes.
Add the cold rice and venison, breaking up rice clumps with a spoon. Stir-fry for 5–6 minutes, turning frequently so the centre heats as well as the edges.
Return the cooked egg and add the soy sauce and sesame oil. Check several places with a clean thermometer: the dish must be piping hot throughout and reach 70°C for 2 minutes.
Serve at once with the remaining spring onion. Discard any uneaten portion because both rice and meat have now had their one reheating.
Storage
Use rice chilled within 1 hour and kept refrigerated no more than 24 hours, and meat chilled within 1–2 hours and used within 48 hours. Neither may have been reheated previously. Eat the completed dish immediately and discard leftovers; do not cool or reheat it again.
