BBQ Crab Fried Rice

3 cups cooked wild rice
1 pkg (8 oz) Louis Kemp® Crab Delights® (any style), shredded
1 pkg (9 oz) Green Giant® Simply Steam® 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 Wee Willy's® Original Barbecue Sauce

In large skillet or wok, sauté wild rice, crab, peas, water chesnuts
and onion in oil. Heat through; swirl eggs into mixture, stir until
eggs are cooked. Stir in barbecue sauce. 4-6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council