Wild goose fried rice

The other night we had wild goose fried rice. Sorry no picture. We gobbled it all up before I thought to take a photograph. Goose is an extremely low fat, low cholesterol meat to use in any dish. You can make this with one breast, feeds two plus leftovers, or two legs.

The key to fried rice is to cook the rice the night before and refrigerate it over-night. We made brown rice, but you can use white if you'd like.

1 cup (before cooking) long grain brown rice, cook according to instructions

2 eggs scrambled separately and set aside
1 goose breast chopped to 1/2 inch cubes and fried over high heat. A dash of Cayanne and 2 dashes of cumin. Set aside.

4 cloves garlic, chopped
1 small onion, chopped
2 carrots, chopped
2 small broccoli florets, chopped
1 cup frozen peas
1 Thai pepper, chopped (or other hot pepper)
2 Tbsp. Thai fish sauce-if you can't get it that's fine too.

Put 3 tablespoons of peanut oil and 1 tablespoon of toasted sesame oil in your wok. Heat to high and throw in your garlic, onions, Thai pepper, and carrots. Cook until garlic begins to turn golden. Add your broccoli and 2 tablespoons of Thai fish sauce. When the broccoli softens to your liking add your frozen peas, pre-cooked goose, and scrambled eggs. When the wok is again hot, add the rice. You may need to add more oil. Add it and get it hot before you add the rice. You can add soy sauce too, but the fish sauce is salty already. Fry hot until the rice is hot through.

Have fun, add any veggies you like. Everything we used except the broccoli came from our garden. Either from the root cellar or the freezer. Enjoy.