{"id":205,"date":"2021-07-06T22:02:07","date_gmt":"2021-07-06T22:02:07","guid":{"rendered":"https:\/\/prisedujour.com\/?p=205"},"modified":"2021-07-11T14:19:06","modified_gmt":"2021-07-11T14:19:06","slug":"the-perfect-wild-turkey-fried-rice","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/07\/06\/the-perfect-wild-turkey-fried-rice\/","title":{"rendered":"Riz frit au dindon sauvage exquis"},"content":{"rendered":"\n

Again, I am a fan of Asian food. The textures and the tastes from these dishes are simply incredible. Fried rice is no exception. Every two weeks or so, my craving for this recipe comes back and I have to make myself some!<\/p>\n\n\n\n

I am incorporating gochujang again in this recipe. Honestly, give it a try! This fermented pepper paste is packed with flavor, and is not too spicy. If you incorporate this ingredients in your recipes, you will definitely be sold on it as well! (you can buy some on www.amazon.ca<\/a> or at your local Asian market).<\/p>\n\n\n\n

Here is a non negotiable when you make fried rice: the rice must be cooked the day prior and chilled! I repeat THE RICE MUST BE COOKED THE DAY PRIOR!!! Or a few days before is fine too. Doing so will help the texture of the rice. Your rice will be slightly dryer and the rice will have a pleasant crisp to it. If you cook it the day of, it won’t have as good of a texture. The rice will over cook and become a mush. Therefore, COOK THE RICE THE DAY PRIOR!!! <\/p>\n\n\n\n

Why wild turkey? The stronger taste and firmer texture of wild turkey goes particularly well in a fried rice. Turkey is also, for wild game, very tender even when cook quickly. Also, this meal is pretty light and perfect for a cooler summer dinner. This is perfect, because you have just stocked up with your spring turkey!<\/p>\n\n\n\n

Last thing, I love to make double this recipe because it makes for perfect food prep meal and leftovers. The texture of the rice holds up very well when reheated. Anyway, try this recipe, you will definitely not regret it!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n
\n\t\t\t\t
\n\t\t\t\t\t\"Wild\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Wild Turkey Fried Rice<\/h2>Cuisine: Asian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 cups of cooked long grain rice (1.5 cups of uncooked rice cooked the day before)<\/span><\/p><\/li>

  • <\/span>

    300 g of wild turkey breast or tenderloin, in 1 cm (1\/2″) cubes<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    6 tbsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    4 eggs, beaten<\/span><\/p><\/li>

  • <\/span>

    1 onion, finely diced<\/span><\/p><\/li>

  • <\/span>

    3 cloves of garlic, finely diced<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of ginger, grated or finely diced<\/span><\/p><\/li>

  • <\/span>

    2 carrot, chopped in 1 cm (1\/2″) cubes or less<\/span><\/p><\/li>

  • <\/span>

    1 cup of corn kernels, drained<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of light soy sauce<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of sesame seed oil<\/span><\/p><\/li>

  • <\/span>

    1 tsp of sriracha or gochujang (adjust depending on the level of spice desired)<\/span><\/p><\/li>

  • <\/span>

    2 tsp of lime juice<\/span><\/p><\/li>

  • <\/span>

    2 tsp of rice vinegar<\/span><\/p><\/li>

  • <\/span>

    2 green onions, finely chopped at an angle<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Cook the rice according to the package’s direction. Directions may change from a package to another. 1.5 cup of uncooked rice should be perfect for this recipe. Ideally, cook the rice the evening before and keep in the refrigerator. This will make a crispier rice.<\/li>
    • Heat a large wok (or a deep skillet) under high heat. When hot, add 2 tbsp of oil, salt the turkey cubes and add them to the wok. Cook for 2-3 minutes while constantly stirring until golden brown. Then, remove the meat from the wok.<\/li>
    • In the same wok, add 2 tbsp of oil. Let come up to temperature. Add the eggs slowly while stirring the oil to make the eggs bubble and become fluffy. Keep stirring until all cooked and is broken up in small bite size pieces. Remove the eggs from the wok.<\/li>
    • In the same wok, add 2 tbsp of oil. Let come up to temperature. Add the onions, the garlic and the ginger. Let cook for 1 minute while constantly stirring until fragrant. Add the carrots and the corn and cook for an additional 2 minutes. <\/li>
    • Combine the soy sauce, the sesame oil, the sriracha, the lime juice and the rice vinegar to make the rice sauce.<\/li>
    • Add the rice to the wok. Again, constantly stir to allow the rice to crispen up slightly. After 2 minutes, add the turkey cubes, the eggs, and the rice sauce. Cook for an additional minute while mixing. <\/li>
    • The rice is now done! Serve with the green onions as garnish. You can also optionally garnish with sesame seeds, a dash of hoisin sauce, chili flakes and\/or more lime juice.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The wild turkey can be replaced with store bought turkey, chicken or pork loin.<\/li>
      • For a vegetarian option: the wild turkey can be replaced with tofu or hearty mushrooms such as chicken of the woods or lobster mushrooms.<\/li>
      • The wild turkey can be replaced with 2-3 ruffed grouse breasts.<\/li><\/ul>\n\t\t\t\t<\/div>