Cooking with Beef Jerky isn’t the most common, but it’s not uncommon. There are quite a few recipes out there to utilize jerky in main dishes. While it might be most likely to be used by hunters that turn their meats into jerky to make them last longer – you really can make some delicious meals with jerky. I found some deli cut teriyaki beef jerky that was just screaming to be turned into Teriyaki Beef Jerky Fried Rice!
Fried rice is really a simple dish to make – great for weeknight dinners. You just need some cooked rice, veggies and a protein (or not). I like to make sure there is eggs in my fried rice because it’s a a great source of protein, but you could omit that step. Fried rice can be a main dish (with proteins) or a side dish with another dish like Shrimp Stir Fry.
If you don’t know where to get deli-style jerky, try your local meat market or deli. You can also order online from many jerky places like Tillamook Smoker Company. You want to get into small enough piece that they will “re-hydrate” some but not so small that you lose the bite of them. I definitely encourage you to get the Teriyaki variety for this but you might do classic or old-fashioned if you only have that available.
Now Let’s Get Cookin’!
Teriyaki Beef Jerky Fried Rice
- 12 oz Teriyaki Beef Jerky – deli style chopped
- 2½ cup Basmati Rice
- 5 cup Chicken Stock
- 12 oz Peas & Carrots frozen
- 4 Scallions chopped
- 2 tbsp Avocado Oil
- ½ cup Coco Amino
- 1 tsp Ground Ginger
- 4 Eggs beaten
- Prepare all of the ingredients.
- In a saucepan over medium heat, add rice and chicken stock. Cover with lid and cook for 15 minutes. Remove from heat but leave lid on until ready to make fried rice. ****It is best to make this rice earlier in the day so that it is completely cooled before you start the fried rice.
- In a large saute pan or wok over medium-high heat, add oil. Once heated add rice and break up, Then add peas & carrots, half of green onions, beef jerky, ginger and coco aminos. Stir to combine and toss.
- Move rice mixture to outer edge, making a hole in the center. Pour beaten eggs into center. Cook for 3-5 minutes, stirring often until soft scrambles. Gently stir into rice mixture until well combined.
- Serve with remaining scallions sprinkled on top and more chopped jerky, if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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