BBQ Crab Fried Rice
- 3 cups cooked wild rice
1 pkg (8 oz) imitation crab (any style), shredded
1 pkg (9 oz) frozen baby sweet peas,
prepared as directed on pkg
1 can (8 oz) sliced water chesnuts, drained
1 cup sliced green onion
2 tbsp canola oil
2 eggs, slightly beaten
1/2 cup barbecue sauce
In large skillet or wok, sauté wild rice, crab, peas, water chestnuts and onion in oil. Heat through; swirl eggs into mixture, stir until eggs are cooked. Stir in barbecue sauce.
4-6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council