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| I used homemade Venison Salami our brother in law Larry Harvey recently provided us... |
Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.
Cook: 15 Mins.
Posted by: Sandra
INGREDIENTS
2 tablespoons light olive oil, divided
2 eggs
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell pepper, diced
1 garlic clove, minced
¼ cup venison salami, diced
2 cups pre-steamed basmati rice
2 tablespoons ginger soy low-sodium sauce
¼ teaspoon freshly ground pepper
Garnish:
--1 green onion, sliced
--4 large cherry tomatoes, halved
METHOD
Heat a large skillet over medium heat with 1 tablespoon
light olive oil. Beat the eggs in a
small bowl. Scramble the eggs while
breaking them up slightly, and set aside in a small bowl.
Add the remaining 1 tablespoon of olive oil to skillet and
heat to medium-high heat. Add the
onion, celery, and bell pepper to the skillet, and saute until onions are
translucent, about 5 to 7 minutes. Add
the garlic, and saute for 30 seconds.
Add the diced venison salami, and saute for 1 minute. Add the rice, and break it up to incorporate
with other ingredients while sautéing.
Add the soy sauce and freshly ground pepper, and continue sautéing for a
couple of more minutes. Lastly, add the
reserved scrambled eggs, and saute until warmed through.
Serve equally between two dinner plates, and garnish the
fried rice with sliced green onions.
Place the cherry tomato halves along side – Enjoy!
6 comments:
That looks incredibly delicious! Can't wait to try it! :)
Thank you Mrs. Amanda - I'm sure you'll like it. It's a very quick and easy dish to put together on those busy nights!
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