I decided to create my version of "egg roll in a bowl" using ground venison, but you can also use ground turkey or beef. I marinated the meat first for a few hours before browning it, then adding vegetables and cooked rice. I used the vegetables I had on hand, but with stir-fry you can add whatever you want.
Ingredients:
1 pound of ground venison
1 cup each of diced carrots, onion, shredded cabbage (I used brussels sprouts)*
1 cup white rice
1/3 cup rice wine vinegar (for the rice)
3 T soy sauce
3 T fresh minced garlic
2 tsp fresh minced ginger (you can use dried)
3 T teriyaki sauce
*You can also use bell pepper, broccoli, peas
Instructions:
1) Start by rinsing your rice in a bowl of water, discarding the water each time and repeat until the water is clear (about 3 times). This will keep the rice from sticking. Cook the rice per cooking instructions (mine takes 20 minutes). I cook mine in 1/3 cup of rice vinegar and 1 2/3 cup water for flavor.
2) Heat a skillet on medium-high heat with 2 T sesame or olive oil then add the venison. I usually will add some soy sauce, a little rice wine vinegar, black pepper, garlic powder for flavor. The amount all depends on how much seasoning you want. I don't add salt since soy sauce is so salty.
3) Remove the meat once browned, add more oil if needed, and add the carrots/onions. Cook on medium heat until they start to soften (about 10-15 minutes)
4) Add the ginger and garlic, cook until fragrant (about 1 minute). Add the cabbage/brussels sprouts and cook until it starts to soften.
5) Add the meat back in and season with soy sauce, teriyaki sauce, black pepper. My measurements are approximated, so add more if you want to.
6) Once the rice is cooked, stir it into the meat mixture, season if needed, and serve.
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