Pheasant Fried Rice


Prep Time
20 minutes

Cook Time
10 minutes


Serving 2
  For the dish
1/2 Onion, chopped
1 tsp Garlic, minced
2 tbsp Oil (vegetable or sunflower)
180g Brown Rice
2 Eggs
2 drops Sesame Oil
3 tbsp Soy Sauce
128g Combined Frozen Peas and Carrots
2 Pheasant Breasts, diced


Wok or Large Skillet


Cook the rice before you start the recipe, so it’s ready to use when you need it

Colour the Onion and Garlic

Start by heating 1tbsp 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.

Cook the Eggs

Reduce the heat to medium-low.

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.

Sear the Pheasant Breasts

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.

Add the vegetables

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.

Add the eggs

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


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes