Okay, bear with me on this one, and hear me out. When my parents first started dating, my dad decided to cook a meal for my mom, presumably to demonstrate his domestic worth…we’ve all been there. Anyway, as I understand the story, he cooked her Bologna Fried Rice. Hey, it worked, and I’m here now, so who am I to judge?
Fast forward a number of years I don’t care to admit to, and the other day, my mother in law gave me a venison ring bologna. Now, ring bologna is not your typical deli style loaf of pink “meat product.” It’s a smoked sausage similar to a German Ringwurst. Okay, now that we’ve established that I didn’t cook with bologna in the sense of what comes to mind when you first hear the word “bologna,” we can move on. As I was trying to figure out what to cook with something with “bologna” in the name, I chose to follow in my dad’s footsteps and make a sort of “Bologna Fried Rice.”
Given the smoky/sausagey flavours of the Ring Bologna, we had to get creative with our fried rice…soy sauce and an Asian flavour profile didn’t seem like the right choice. So, we decided to build our flavours around hot paprika and a splash or two of Worcestershire Sauce. Then, since Sriracha would have been a bit of a “clashy” choice, we gave our rice a nice ketchup drizzle to finish off this gourmet dish!
Time: 40 Minutes
Ingredients:
- Brown or White Rice (1/4 cup per serving)
- Ring Bologna (venison or beef)
- Onion
- Red Bell Pepper
- Peas
- A ton of garlic. We used nearly an entire head of garlic.
- Hot Paprika (or Smoked Paprika if you don’t want a spicy dish)
- A splash or two of Worcestershire Sauce
- Ketchup
Method:
- Heat a little vegetable oil in a pot for your rice. When the oil is hot, add your rice, and toss lightly to coat. Leave over the heat until your rice starts to turn opaque. Then, add water (two times the volume of your rice), and let simmer until your rice absorbs all of the water.
- As your rice cooks, peel and dice your onion and garlic, and dice your red pepper.
- Heat some vegetable oil in a wok, and add your onion, red pepper, and garlic.
- As your veggies cook, remove the casing from your ring bologna, and dice the sausage into small cubes.
- When your peppers soften, and your onions turn opaque, sprinkle your paprika in, and add your peas and ring bologna. Stir to combine.
- When your rice is done, scoop it into your wok, and stir to incorporate it into your other ingredients. Then, splash in a little Worcestershire.
- When everything is nice and hot, plate, top with your ketchup, devour, and enjoy!
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