3 tablespoons peanut oil
¾ pound skinless pheasant, grouse or other gamebird breasts, cut into bite-sized pieces
3 garlic cloves, sliced thin
1 to 4 dried or fresh hot chiles, sliced thin
1 large carrot, peeled and diced
1 cup peas
3 cups leftover cooked rice
2 teaspoons soy sauce
½ teaspoon ground white pepper
1 large egg, lightly beaten
3 green onions, sliced into ¼ inch pieces


Set a wok or saute pan over high heat for a minute or two. Add the peanut oil and heat it until it just barely begins to smoke. Add the meat and stir fry it for 90 seconds. Remove the meat from the wok and set aside.

Add the carrot and stir fry 30 seconds. If the wok is too dry, add a little more oil. Add the garlic and chile and stir fry everything for 1 minute.

Add the leftover cooked rice and the peas and stir fry for 3 minutes, breaking up any lumps. Return the meat to the wok and add the soy sauce and white pepper. Stir fry 1 minute.

Move the contents of the pan to one side and pour the egg into the wok. Scramble the egg a little, then bury it with the rice mixture. Spread the rice evenly over the pan and let cook without disturbing it for 1 minute. Mix everything around and let it cook undisturbed 1 final minute.

Turn off the heat, mix in the green onions and serve.