1 T. coconut oil
1/3 c. onion, diced
3 cups mixed vegetables (I used riced cauliflower, shredded carrots and shelled edamame)
4 cups cooked, cooled rice
4 cups leftover cooked and cubed venison roast
2 tablespoons soy sauce
2 tablespoons hoisin sauce
Heat the coconut oil over medium heat in a large skillet.
Brown the diced onion in oil.
Add the mixed vegetables to the skillet.
Cook until vegetables are halfway done.
Add the rice and cubed venison.
Continue cooking until the vegetables are tender and the rice and venison are heated through.
Combine the soy sauce and hoisin sauce.
Pour over the rice in the skillet, stirring well.
Serve with additional soy sauce if desired.
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