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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council