Venison Fried Rice Recipe

Venison recipes are a dime a dozen. But tasty venison recipes that don’t ask you to invest your precious cuts of steak are a bit harder to find.

Here is a quick and easy venison fried rice recipe that can be made with trim and is on par with any takeout you’ve ever had.

Venison Fried Rice Recipe

• 3 Tbsp. Vegetable oil
• 1/2 cup Mixed Vegetables
• 1/4 cup Onion, diced
• 1 tsp. Minced garlic
• 1/2 cup Venison trim, cut into small cubes and seasoned
• 2 cups White rice, cold (preferably day-old)
• 2 Eggs, beaten
• 2 Tbsp. Soy sauce
• 2 tsp. Oyster sauce
• 1/4 tsp. Sesame oil

Step 1: Place a large fry pan over medium-low heat and add vegetable oil.

Step 2: When the oil starts to shimmer, add vegetables and onions. Cook until tender.

Step 3: Add garlic and stir until fragrant.

Step 4: Increase heat to medium. Add venison and cook until browned, stirring often enough that the vegetables maintain their integrity.

Step 5: Stir in the rice, taking care to break up any clumps.

Step 6: Pour in eggs, stirring regularly to ensure even coverage.

Step 7: Once eggs are incorporated, add soy sauce, oyster sauce, and sesame oil. Stir until thoroughly combined.

Step 8: Add salt to taste, if desired.

Tips and Substiutions

Feel free to play around with the ratio of vegetables to protein. Really, that is a matter of personal preference. The one thing I wouldn’t mess with, however, is the amount of the sauces. That can go sideways quickly. Soy sauce, even the reduced sodium versions, can quickly make this dish too salty and a little sesame sauce goes a long way. Add too much and it will be the only thing you taste.

Does the day-old rice thing really matter? Yes. It really does. While I wouldn’t call it a requirement, this is a completely different dish if you plan ahead.

As for the vegetables, I use a mix of diced carrots, peas, chopped green beans, and corn. But feel free to take some liberty with that.

Once those veggies are soft, this dish comes together quickly,l. So be ready to rock. Have your ingredients organized and near you before you start cooking. As Alton Brown likes to say, “organization will set you free.”

While this dish isn’t lacking in salt content, I strongly suggest you season the meat. A pinch or two of salt will do. Since it is cut so small, I like to season my venison right before it hits the pan.

Be prepared to stir … a lot. You should be stirring often enough that the vegetables don’t brown. They should be as vibrant when they leave the pan as when they were first introduced to it.