Venison Fried Rice

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her
recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

Latest posts by Rikki Folger (see all)

• Wild Raspberry Jam - October 14, 2023
• Venison Gyro - July 6, 2023
• Wild Pulled Pork Sandwich - June 21, 2023

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: Serves 4-6

Time to make: 1 hour

Special Equipment: Large Skillet, Instant Pot (optional)

Also works with: Chicken, Any Ground Meat, Beef

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Venison Fried Rice

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Recipe by Rikki Folger Course: Venison, Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Use leftover or chilled rice for a better end product.

Cook Mode

Keep the screen of your device on

Ingredients

• 4 cups cooked rice (equals 2 cups dry rice)

• 2 tablespoons cooking oil

• 1 lb ground venison

• 4 eggs

• 16 oz frozen vegetables

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 2 tablespoons ginger, minced

• 2 tablespoons oyster sauce (sub teriyaki sauce if desired)

• 2 tablespoons toasted sesame oil

• 3 tablespoons soy sauce

• 1 teaspoon white pepper (sub black pepper if desired)

• 2 green onions, sliced, for garnish

• 1 tablespoon sesame seeds, for garnish

Preparation

• Prepare rice ahead of time and allow to cool.
• Heat 1 tbsp cooking oil in large skillet over medium heat. Scramble eggs until fully cooked, remove from pan and set aside.
• Add venison and 1 tbsp soy sauce to skillet until fully cooked. Remove from and set aside.
• Add 1 tbsp cooking oil and diced onions, cook until translucent (about 5 minutes).
• Add garlic and ginger. Cook for 1 minute, stirring constantly.
• Add cold rice and frozen vegetables. Mix well, then sauté for 3-4 minutes.
• Once the rice begins to brown add venison, scrambled eggs, soy sauce, oyster sauce, white pepper and sesame oil. Stir well and cook until everything is warmed through.
• Top with sliced green onion and sesame seeds. Serve immediately.

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