Pan "Fried" Wild Rice

Lisa Keys, Kennett Square, PA
2024 wild rice recipe contest finalist

    2 cups cooked wild rice
    ¾ cup each: shredded carrots and frozen baby peas
    1 egg, lightly beaten and softly scrambled
    thinly sliced scallions and toasted sesame seeds, garnish

    Sauce (whisk together):
    2 tbsp each: canola oil and low-sodium soy sauce
    1 tsp toasted sesame oil
    2 cloves garlic, grated
    1 tbsp grated fresh ginger
    1 tsp kosher salt
    ¼ tsp white pepper

In large skillet, combine wild rice, carrots, and sauce; cook until carrots are tender. Stir in peas and egg; heat through. Garnish.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council


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