Teriyaki Dove Skewers with Ham & Bacon Fried Rice

0 Reviews

SERVINGS

4

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO

This Asian-inspired recipe is so much better than takeout. If you can’t find dove breasts, substitute your favorite protein, or stick with veggies.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.

This recipe is made with Jones Dry Aged Bacon.

8oz_HickoryBacon (554x429)
ingredients

For the Teriyaki Sauce:

1/4 cup low-sodium soy sauce
1/2 cup water
2 tablespoons corn starch
1 tablespoon rice vinegar
3 tablespoons light brown sugar, packed
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced

For the Skewers:

1 red bell pepper
1 green bell pepper
1/2 red onion
1 small pineapple
10-20 dove breasts
Vegetable oil, for brushing
Salt and pepper, to taste

For the Fried Rice:

4-8 slices Jones Dairy Farm Hickory Smoked Sliced Bacon, chopped 4-6 slices
Jones Dairy Farm Ham Slices, cubed
Onion, diced, amount to taste
Fresh carrots, diced, amount to taste
4-6 cups day-old cooked white rice
Low-sodium soy sauce, to taste
Sriracha sauce, to taste
1 egg, lightly beaten
Frozen peas, to taste

Green onion
Toasted sesame seeds
DIRECTIONS

For the Teriyaki Sauce:

Whisk all ingredients in small saucepan. Simmer over low heat until thickened. Remove from heat and set aside.

For the Skewers:

Cut peppers, onion and pineapple into large chunks and skewer with dove breasts. If using wooden skewers, pre-soak in water for at least 30 minutes to avoid burning. Brush vegetable oil over skewers and season with salt and pepper. Set aside. Prepare grill for high-heat, direct cooking.

Clean grill grates and brush with vegetable oil. Cook skewers until vegetables and dove breasts are slightly charred on both sides, basting with teriyaki sauce. Dove should not be cooked past medium.

For the Fried Rice:

Cook chopped bacon over medium heat in large skillet. Add diced ham, onion and carrots and sauté until soft and translucent. Turn heat to medium-high and add rice; mix rice until coated with bacon grease; add oil if necessary. Stir in soy sauce, sriracha and pepper to taste. Add egg and sauté until rice is slightly browned. Mix in frozen peas and stir until tender. Taste, and season as needed.

Serve skewers with fried rice and extra teriyaki sauce on the side. Garnish with green onion and toasted sesame seeds.

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Ingredients

For the Teriyaki Sauce:

1/4 cup low-sodium soy sauce
1/2 cup water
2 tablespoons corn starch
1 tablespoon rice vinegar
3 tablespoons light brown sugar, packed
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced

For the Skewers:

1 red bell pepper
1 green bell pepper
1/2 red onion
1 small pineapple
10-20 dove breasts
Vegetable oil, for brushing
Salt and pepper, to taste

For the Fried Rice:

4-8 slices Jones Dairy Farm Hickory Smoked Sliced Bacon, chopped 4-6 slices
Jones Dairy Farm Ham Slices, cubed
Onion, diced, amount to taste
Fresh carrots, diced, amount to taste
4-6 cups day-old cooked white rice
Low-sodium soy sauce, to taste
Sriracha sauce, to taste
1 egg, lightly beaten
Frozen peas, to taste

Green onion
Toasted sesame seeds

Directions

For the Teriyaki Sauce:

Whisk all ingredients in small saucepan. Simmer over low heat until thickened. Remove from heat and set aside.

For the Skewers:

Cut peppers, onion and pineapple into large chunks and skewer with dove breasts. If using wooden skewers, pre-soak in water for at least 30 minutes to avoid burning. Brush vegetable oil over skewers and season with salt and pepper. Set aside. Prepare grill for high-heat, direct cooking.

Clean grill grates and brush with vegetable oil. Cook skewers until vegetables and dove breasts are slightly charred on both sides, basting with teriyaki sauce. Dove should not be cooked past medium.

For the Fried Rice:

Cook chopped bacon over medium heat in large skillet. Add diced ham, onion and carrots and sauté until soft and translucent. Turn heat to medium-high and add rice; mix rice until coated with bacon grease; add oil if necessary. Stir in soy sauce, sriracha and pepper to taste. Add egg and sauté until rice is slightly browned. Mix in frozen peas and stir until tender. Taste, and season as needed.

Serve skewers with fried rice and extra teriyaki sauce on the side. Garnish with green onion and toasted sesame seeds.