Scrambled Wild Rice
- 1 tsp sesame oil
2 cups frozen stir-fry vegetables, thawed
2 cups cooked wild rice
2 tbsp reduced-sodium teriyaki sauce
½ tsp ground ginger
4 eggs, beaten
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 cooked through.
4 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