Recipes for Cook

Servings: (2)

Prep: 5 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!