Tender pheasant breast tossed in a rich katsu curry sauce and served with egg fried rice and crisp stir-fry vegetables.
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15 minutes
15 minutes
Tender pheasant breast tossed in a rich katsu curry sauce and served with egg fried rice and crisp stir-fry vegetables.
Author:James Brace
2 tbsp vegetable oil, divided
2 x 250 g pouches egg fried rice
400 g mixed stir-fry vegetables, such as broccoli, carrots, peppers, and snap peas
2 tbsp soy sauce, or to taste
200 g katsu curry sauce
Salt and pepper, to taste
Toss the sliced pheasant with 1 tablespoon of vegetable oil and season lightly with salt and pepper.
Add a little oil to the griddle, then add the stir-fry vegetables. Cook for 4–5 minutes, stirring frequently, until crisp-tender.
Add the egg fried rice to the griddle with a splash of water and the soy sauce. Stir until heated through, then move the rice and vegetables to a cooler section of the griddle.
Add the pheasant and cook for 2–3 minutes, stirring frequently, until cooked through.
Add the katsu curry sauce to the pheasant and toss to coat. Cook for another 1–2 minutes, until the sauce is warmed through.
Divide the fried rice between serving bowls and top with the vegetables and katsu pheasant. Serve immediately.
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