Fried Rice with Honey Ginger White Balsamic Vinegar

I make a lot of fried rice.
It is a magnificent vehicle for using up leftovers.
In fact, any time I make rice I make a double batch so I’m sure to have extra available for a dinner of fried rice later in the week.

Fried Rice with Honey Ginger White Balsamic Vinegar

2 cups leftover, cooked jasmine rice
2 cups frozen broccoli and cauliflower
1 cup corn
leftover venison steak cut into pieces (or beef or chicken leftovers)
2 TBS Honey Ginger White Balsamic Vinegar
1 TBS Tamari
2 TBS Oyster Sauce
2 tsp sugar
1 1/2 tsp Garlic Extra Virgin Olive Oil

Before you begin have everything ready to go. Fried rice cooks quickly.

Mix together the oyster sauce, tamari and sugar and set aside.

I had some Honey Ginger White Balsamic Vinegar from Devo Olive Oil and I knew it would add a nice background to my next fried rice dinner. I sprinkled about 2 TBS over the rice I was going to use in the stir fry, stirred it around and set it aside.

I added the frozen broccoli and cauliflower to a very hot wok. It hissed. 

It spit but it also steamed very nicely. When it had thawed a bit I sprinkled in the garlic olive oil.

Then I added the corn. This was leftover from another meal.

Then in went the venison steak – also leftover. From my Grilled Venison Steak with Dark Chocolate Balsamic and Allspice Rub. I let this cook just until everything warmed. 

Then I added the flavored rice. I stirred it around until mixed.

Then I added the oyster sauce/tamari mixture. I tossed it until well mixed and hot.
I let the wok sit off the heat for 5 minutes before serving.

Fried rice is never really that pretty to look at but it is so very tasty to eat!  

I’ve been known to toss some sweetened omelet in my fried rice dishes and whatever else might be in the refrigerator at the time. I just love it as a vehicle for whatever you want to throw in the wok!

This particular batch was very delicious. The Honey Ginger White Balsamic Vinegar added an extra dimension to the meal that was a perfect foil to the venison. I’ll be dressing my rice again before I make this dish.