Pheasant Stir Fry
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Tender pheasant breast tossed in a rich katsu curry sauce and served with egg fried rice and crisp stir-fry vegetables.
Ingredients
- 4 pheasant breasts, thinly sliced
- 2 tbsp vegetable oil, divided
- 2 x 250 g pouches egg fried rice
- 400 g mixed stir-fry vegetables, such as broccoli, carrots, peppers, and snap peas
- 2 tbsp soy sauce, or to taste
- 200 g katsu curry sauce
- Salt and pepper, to taste
Directions
- Preheat your Blackstone griddle to medium-high heat.
- Toss the sliced pheasant with 1 tablespoon of vegetable oil and season lightly with salt and pepper.
- Add a little oil to the griddle, then add the stir-fry vegetables. Cook for 4–5 minutes, stirring frequently, until crisp-tender.
- Add the egg fried rice to the griddle with a splash of water and the soy sauce. Stir until heated through, then move the rice and vegetables to a cooler section of the griddle.
- Add the pheasant and cook for 2–3 minutes, stirring frequently, until cooked through.
- Add the katsu curry sauce to the pheasant and toss to coat. Cook for another 1–2 minutes, until the sauce is warmed through.
- Divide the fried rice between serving bowls and top with the vegetables and katsu pheasant. Serve immediately.