Scrambled Wild Rice

1 tsp sesame oil
2 cups frozen oriental vegetable blend*, thawed
2 cups cooked wild rice
2 tbsp reduced-sodium teriyaki sauce
1/2 tsp ground ginger
4 eggs, beaten

*Broccoli, mushrooms, green beans and onion or similar blend.

In 10-inch omelet pan or skillet, stir together oil, vegetables, wild rice, teriyaki sauce and ginger. Cook over medium-high heat, stirring frequently, until heated through. Pour in eggs. Cook, gently turning with inverted pancake turner, until eggs are thickened and no visible liquid egg remains.

Recipe compliments of the Minnesota Cultivated Wild Rice Council