BISON FRIED RICE

Written by: Joe Bosshard

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Bison Fried Rice

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I don’t eat a ton of meat, but when I do it’s almost always something with high iron content.
When you run a lot you become susceptible to anemia. This can really derail your training.  This dish is high in iron from the bison meat and will top off your glycogen stores.  If you don’t eat meat this recipe should still be in your rotation. It tastes the same with or without bison.

 

Ingredients:
1 Red Bell Pepper, chopped
½ - 1 cup Carrots, chopped
1 cup green beans, chopped
2 lbs. ground bison (can be any ground meat. meat is optional)
½ cup Soy Sauce, or to taste
Hot Chili Oil, to taste
4-5 tsp fresh ginger, minced
3-4 cloves garlic, crushed
2 tbsp Olive Oil

Time to make – 40 minutes if rice has to cook. 10-15 minute with pre-cooked rice.

 

This makes a whole bunch of fried rice, probably 8-10 normal person servings.It is even better as leftovers the next day so it’s good to make a lot

 

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Heat the olive oil in large frying pan (wok) over medium heat.  Pour the eggs.

 

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Once Eggs start to harden, add meat, if you are making this without the meat then add the veggies, garlic, and ginger.

 

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Brown the meat, 5-6 minutes.

 

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Veggie Time.  Add the veggies, garlic, and ginger.  Stir for a few minutes.

 

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Boom. Rice. Mix together for a minute.

 

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Add Soy Sauce and Hot Chili Oil.  Pour to taste.

 

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Mix everything together!

 

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Stuff your face.

 

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Joe is a former University of Colorado runner with a penchant for numbers and filing tax returns. He started run2run as a distraction while studying for CPA exams.

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