Spicy Ground Venison Fried Rice

Here’s my go-to ground venison fried rice recipe, made with tender wild game meat, day-old rice, fresh vegetables, and a simple mix of Asian-inspired seasonings.

This dish has become my family’s favorite way to use up leftover venison from hunting season. I often make a double batch because my kids always ask for seconds, and it’s just as good reheated the next day for lunch. Sometimes the best meals come from mixing traditional comfort food with what you have on hand, don’t you think?

What Kind of Rice Should I Use?

For fried rice, long-grain white rice is your best bet since it stays firm and doesn’t clump together when stir-fried. Day-old rice works even better than freshly cooked rice because it’s had time to dry out a bit, which helps prevent your dish from becoming mushy. If you’re in a hurry and need to use fresh rice, try spreading it on a baking sheet to cool completely before using – this helps remove excess moisture. While jasmine or basmati rice are great choices for their flavor and texture, regular long-grain white rice works perfectly fine too. Just avoid short-grain or sushi rice, which tend to be too sticky for a good stir-fry.

Options for Substitutions

This recipe is pretty forgiving and you can make several easy swaps if needed:

• Ground venison: If you don’t have ground venison, you can use any ground meat like beef, turkey, or pork. Ground chicken works too, though it’s a bit leaner so you might need to add a touch more oil.
• Rice: Day-old rice works best for fried rice, but you can use fresh rice if you spread it on a baking sheet and pop it in the fridge for 30 minutes. Brown rice or jasmine rice are good alternatives to white rice.
• Oyster sauce: While the recipe mentions teriyaki as an alternative, you could also use hoisin sauce or a mix of soy sauce and a bit of brown sugar for similar results.
• Frozen mixed veggies: Feel free to use any mix of fresh or frozen vegetables you have on hand. Just make sure to cut fresh veggies into small, similar-sized pieces.
• Sesame oil: This ingredient adds a distinct flavor that’s hard to replace, but in a pinch, you can use regular oil – just know the taste will be different.
• Ginger: If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger instead. The flavor won’t be as bright, but it’ll work in a pinch.

Watch Out for These Mistakes While Cooking

Using freshly cooked rice is a common mistake that can turn your fried rice mushy – instead, use day-old rice that’s been chilled in the fridge, as this allows the grains to dry out and separate better when frying. When cooking the ground venison, avoid overcrowding the pan and make sure to drain any excess moisture, as too much liquid can make your rice soggy and prevent it from getting that perfect crispy texture. Another crucial tip is to cook your eggs separately first and set them aside, then add them back at the end – dumping raw eggs directly into the rice can make everything clumpy and wet. For the best results, keep your heat high throughout the cooking process and don’t stir the rice constantly – letting it sit untouched for 30-second intervals helps create those desirable crispy bits at the bottom of the pan.

What to Serve With Venison Fried Rice?

Since this fried rice is already packed with protein and veggies, it works great as a complete meal on its own, but there are some tasty sides that can make it even better! A simple cucumber salad with rice vinegar and sesame seeds adds a cool, crisp contrast to the hearty fried rice. You might also want to serve some pot stickers or egg rolls on the side – they’re perfect for dipping in extra soy sauce or sweet chili sauce. For a lighter option, steamed edamame sprinkled with sea salt makes an easy appetizer that everyone can snack on while the main dish comes together.

Storage Instructions

Keep Fresh: This tasty venison fried rice will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that sometimes tastes even better the next day, as the flavors have time to mingle together!

Freeze: Want to save some for later? Pack your cooled fried rice in freezer-safe containers or bags and it’ll keep well for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Warm Up: To bring your leftover fried rice back to life, heat it in a skillet over medium heat with a splash of water or oil to prevent it from drying out. If using the microwave, sprinkle some water over the rice, cover loosely, and heat in 1-minute intervals, stirring between each. Add fresh green onions and sesame seeds just before serving to keep them crisp!

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

For the fried rice:

• 2 tbsp minced ginger
• 3 tbsp soy sauce (I like Kikkoman low-sodium soy sauce)
• 1 lb ground venison
• 2 tbsp vegetable oil (or any neutral oil like canola)
• 1 tsp white pepper
• 16 oz mixed vegetables (I use Birds Eye mixed vegetables)
• 2 tbsp toasted sesame oil
• 1 diced yellow onion
• 4 cups prepared rice (day-old cold rice works best for texture)
• 2 tbsp oyster sauce
• 4 cloves garlic (freshly minced for best flavor)
• 4 eggs (lightly beaten)

For the topping:

• 1 tbsp sesame seeds
• 2 sliced green onions

Step 1: Prepare Ingredients

Before starting the cooking process, prepare your ingredients.

Cook rice ahead of time and allow it to cool; cold rice works best for this recipe.

Additionally, dice your onions and keep your other ingredients ready to streamline your cooking process.

Step 2: Scramble the Eggs

Heat 1 tablespoon of cooking oil in a large skillet over medium heat.

Crack your eggs into the skillet and scramble them until fully cooked.

Once done, remove them from the pan and set them aside for later use.

Step 3: Cook the Venison

In the same skillet, add venison along with 1 tablespoon of soy sauce.

Cook the venison until it is fully done.

Once cooked through, remove it from the skillet and set it aside with the scrambled eggs.

Step 4: Sauté Onions and Aromatics

Add another tablespoon of cooking oil to the skillet and add the diced onions.

Cook the onions until they become translucent, which should take about 5 minutes.

Then, add the garlic and ginger to the skillet, cooking for an additional minute while stirring constantly to release the aromatics.

Step 5: Stir Fry Rice and Vegetables

Add the prepared cold rice and frozen vegetables to the skillet.

Mix them well with the onion, garlic, and ginger.

Sauté everything together for 3-4 minutes, allowing the rice to begin browning and the vegetables to cook through.

Step 6: Combine and Finish

Once the rice begins to brown, add in the cooked venison, scrambled eggs, remaining soy sauce, oyster sauce, white pepper, and sesame oil.

Stir everything thoroughly to ensure it is well mixed and evenly heated through.

When all elements are hot and well combined, remove from heat.

Step 7: Garnish and Serve

For the finishing touch, top your dish with sliced green onion and sesame seeds.

Serve the venison fried rice immediately and enjoy your savory meal.