Meal Prep Monday : Venison Fried Rice

Let me start off by saying that if you need precise measurements and instructions in order to meal prep…this post will probably not be super helpful to you. BUT if you are like me and can get by on vague instructions, or are just looking for a basic idea of foods to throw together the next time you are meal-prepping…this just might be what you are looking for! I promise that some weeks I will make a bigger effort to give you precise instructions, but this week I was in a hurry when cooking and didn’t put in the effort to measure anything. (Sorry.)

Venison Fried Rice

The short version : cook ground meat, rice, and your veggies-of-choice, then fry them together with some egg.

The long version:

We are on some kind of fried-rice kick here lately and I’m not sure why…maybe just because it’s something different that we haven’t done countless times already? We recently re-stocked our deer freezer (thanks to my uncle) so instead of buying meat this week, we pulled two packages of ground venison out of the freezer. (1.5-2lbs total, I believe)

Once the meat was thawed, I slung it in a large skillet on medium heat. As it cooked, I went to work on it with this handy-dandy tool (I didn’t know these existed until I watched my uncle use one on ground sausage recently…I immediately went to Amazon to buy my own. It makes ground meat cooking SO much easier!) As the meat cooked, I occasionally broke up and stirred the chunks with my new favorite kitchen tool until I could no longer see any red. I also covered the meat with garlic powder every so often. When the meat was cooked, I added a giant handful of chopped mushrooms, which absorbed the little bit of liquid that was in the pan. Once they were cooked, I divided the meat/mushrooms evenly between 10 lunch containers.

Next I put about 1.5 lbs of broccoli into the pan, added a bit of water, covered it, and let the broccoli steam for a little while. When it looked close to done, I added about 1 cup each of frozen corn and frozen peas, and some olive oil. At some point I added a hole bunch of garlic powder, and a dash of salt. When they started to brown, I removed the veggies and distributed them into the lunch containers.

I had cooked a pound of medium grain white rice the day before so we could have shrimp fried rice for dinner. The leftovers were in the fridge (the pound minus 3 small servings?). I divided the rice evenly amongst the 10 lunches. Then I cracked 7 eggs into a measuring cup. I fried up the lunches 2-3 at a time, with some egg, and then transferred them back into the lunch containers. (I would have used soy sauce as well…but we ran out. Somebody (me) forgot to put it on the grocery list. 🤦🏻‍♀️

Throw some shrimp sauce on right before you eat it.