INGREDIENTS
300g roasted venison haunch, diced
Half a red onion, sliced
Half a yellow pepper, sliced
Half a red pepper, sliced
A handful of sugar snap peas, sliced
4 spring onions, sliced
1 tsp minced garlic
1 tsp sriracha sauce
2 tbsp oyster sauce
2 tbsp soy sauce
250g cooked rice
2 eggs
Vegetable oil
METHOD
Heat the oil in a wok.
Add the meat and vegetables and cook for about 2 minutes.
Add the garlic and cook for 30 seconds.
Add the sauces and stir until combined.
Add the rice. Cook until the rice is heated through then turn the heat downand keep warm.
Heat some vegetable oil in a frying pan and fry the eggs.
Serve the eggs on the rice.
