If you're looking for a way to shake up the old stew routine with pheasant, adding wild game to a classic stir fry is a great way to start!
Here's what you'll need:
- ½ cup onion, chopped
- 1 tsp minced garlic
- 2 tbsp olive oil, separated
- 4 cups cooked, cooled rice (we used brown rice)
- 2 scrambled eggs
- 2 drops sesame oil (strong flavor - don't go overboard!)
- 3 tbsp soy sauce
- 1 cup frozen peas and carrots (combined)
- ½ pound thinly-sliced pheasant breast (about one pheasant). Can substitute chicken when season is closed and out of pheasant.
You'll want to get all your ingredients prepped and at-hand before you start cooking, because this recipe moves fast!
Allow about 35 minutes to prep (although it gets faster the more you make the dish) and about 30 minutes for cooking.
Start by browning the onion and garlic in 1 tablespoon of olive oil in a wok or large skillet. Remove from the pan and cool. Reduce the heat to medium-low to get ready for the eggs.(Remember, if you haven't cooked the rice already, you should be now.)
Whisk two eggs and two drops of sesame oil together with salt and pepper, and add to the skillet. Don’t scramble the eggs! Instead, swirl the mixture to cover the entire skillet, then allow the eggs to set up. Flip all at once and cook the other side. Remove to a plate to cool.
Add your remaining 1 tablespoon of olive oil to the wok. Add salt and pepper to the pheasant and add to the pan until cooked thoroughly.
Add peas and carrots to the pheasant in the skillet and cook for 1-2 minutes more. Add the onion mixture and rice to the skillet. Add in the soy sauce and combine.
Finally, slice the fried egg into ¼ inch wide strips about 2 inches long, and gently fold into the mixture.
Grab a fork and enjoy!
Adapted from a recipe at allrecipes.com
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