2 quarts of water
1/2 cup salt
1/4 cup sugar
12 ounces pheasant, cubed
2 cups rice, cooked
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 tablespoon canola oil
1 cup asian pear, small dice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
6 green onions (whites), sliced thin, tops used as garnish
1 1/2 cups frozen pea and carrot mix
1 egg, beaten
1/2 tablespoon sriracha
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 cup cilantro, chopped, divided
1 lime, cut into wedges
To make bine, stir water, salt and sugar together until fully dissolved. Place pheasant in bowl or plastic bag and cover with brine. Refrigerate for 3 hours but no more than 12 hours. Remove from brine, rinse and pat dry with paper towel. Cook pheasant in skillet until cooked through.
Spread cooked rice out on baking sheet and freeze for 10 minutes. This will help keep grains separate as fried rice cooks.
In large frying pan over medium heat, brown sausage until no longer pink. Remove and keep warm, reserving fat.
In another frying pan, heat canola oil over high heat. Once oil begins to ripple and smoke, add pheasant and asian pear. Stir often, cooking until pheasant and pear are brown; set aside.
Heat frying pan with left over fat on high heat until fat begins to smoke. Add garlic, ginger and green onion whites to pan. Cook for 30 seconds, add rice and stir continuously for 1 minute. Add sausage and cook for 30 seconds. Add peas and carrots; cook for 1 minute.
Push rice to outside of pan; add beaten egg to center of pan and immediately stir egg into rice. Once egg is cooked add sriracha, soy sauce, sesame oil, pheasant, asian pear and 1/4 cup cilantro; cook for 1 minute.
Serve fried rice garnished with green onion tops, cilantro and lime wedges.
For better cooking without burning, keep frying pan very hot and always keep food moving in pan.