Grouse fried rice – Redneck Cooking

Jeff’s back again, sharing another original recipe after his three quick dinners….

The other day when I got home from work I asked my wife what was for dinner. “Salad,” she told me. “Why?” I asked. “You need to start eating healthier,” was her reply. “I am the perfect weight for my height.” I declared. “Sweetie, I love you, but you are only eight feet tall in your own mind,” she said with a grin. “Either you eat the salad for dinner or you come up with a healthy meal and cook it.” With that she went back in the living room to watch TV.

I began to frantically look around the kitchen for anything to fix. She was right — the only “healthy” food was the salad. “Can I smother it in dressing?” I asked. “NO!” was her stern reply. After two nights of salad for dinner and plain oatmeal — with no sugar — for breakfast, I was desperate for anything but salad. I stopped at the Walmart on my way home from work Friday night and picked up some mushrooms, onion, eggs, green peppers, cabbage, and brown rice. Add them to a couple of grouse breasts I have in the freezer and fried rice instead of salad for dinner tonight.

Fried rice is one of my favorite dishes so I have worked hard to perfect this recipe. It is a simple recipe and has a lot of flavors. You can add any kind of meat to it. I like to add grouse or pheasant; you could use chicken or ham but I doubt it will taste as good.

Grouse Fried Rice

Ingredients:

• 1 medium onion
• 1 green bell pepper
• 1/2 a small head of cabbage
• Sliced mushrooms; the amount depends on the mushrooms and your taste for them
• 1 cup cooked brown rice
• 4 eggs scrambled to taste
• 2 whole grouse breasts, cooked to taste and cut into 1/2 inch pieces
• Soy sauce or Worcestershire sauce
• salt
• Pepper
• 2 tablespoons butter or margarine

Start by cooking the rice, the scrambled eggs, and the grouse. I follow the directions on the package for cooking the rice. I add some salt, pepper, and red pepper flakes or fresh jalapenos — if the neighbor is not in his garden — to the eggs.

There are so many ways to cook the grouse it is hard for me to pick my favorite. For this recipe I like to slice the grouse breast across the grain into about one inch wide strips. Roll them in some flour with just a pinch of salt added and fry them for about two minutes on each side in a frying pan of hot olive or vegetable oil. When they get to be a light golden brown they are ready.

Chop the vegetables to your desired size. I like to have fairly large pieces so I chop them fairly coarse.

Next melt the butter or margarine in a large skillet. You can replace the butter with olive, canola, or vegetable oil if you prefer. When I tried to replace the butter with a big glob of bacon grease — not as healthy but so much tastier — the wife stepped in and put a stop to that. Add the vegetables to the butter and saute to desired tenderness.

Now add in the eggs, rice, grouse, and Worcestershire or Soy sauce. Mix it all together, reduce the heat, cover and simmer for 10 minutes to heat it all. Depending on portions size this will feed 2 to 6 people.

Clacked by Guest Clacker
on Mar 28, 2009 @ 10:00 EST5EDT