Instructions

1. Use leftover rice or cook your rice before starting, so it’s ready to use.

2. Start by heating 1 tbsp of the oil in a wok or large skillet on a medium-high heat, then add the onion and garlic. Colour them gently, then remove from the pan to cool.

3. Reduce the heat to medium-low.

4. Whisk 2 eggs and 2 drops of sesame oil together with salt and pepper and add to the skillet. Swirl the eggs to cover the entire pan, and allow them to set a little, before flipping and cooking the other side. Remove to a plate to cool.

5. Add the remaining tbsp of oil to the pan and then add the pheasant breast along with some salt and pepper. Brown off the breast in the pan.

6. Add the mixture of peas and carrots to the pan with the pheasant and cook for 1-2 minutes. Then add the onion/garlic mixture, along with the cooked rice and soy sauce. Combine well.

7. Finally, once everything is nearly ready, add the scrambled eggs to the mixture and combine, before removing from the heat and serving.

Thank you to Eat Wild for sharing this recipe with us.