Wild Fried Rice Recipe

Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce, tofu, and whatever seasonal greens you have on hand - peas, asparagus, pea shoots, spinach.

Wild Fried Rice

On occasion I have to remind myself of this - the recipes I throw together on those I-don't-feel-like-cooking nights might just be the most useful to you. Right? What I mean is, they're the ones that come together quickly, usually without much fuss, and with just a handful of ingredients. Sometimes I don't share them here because they're not anything special, or they're so simple it's a stretch to assign the word 'recipe' to my instructions. Sometimes I'm simply embarrassed to show you what I threw in the skillet. Anyhow, on nights when I don't feel like doing much more than chopping an onion, nights when using two pans is one pan too many for me to face, I make this sort of fried rice. I can usually get everything prepped and ready-to-eat in under ten minutes. And while it is a simple preparation, there are a couple tricks I deploy to make sure everything comes together nicely. For example, I cook the eggs, on their own in a (toasted) sesame oil and olive oil blend before shredding the omelette into fluffy strips. The strips end up in the skillet alongside wild rice, tofu, onions, and pea shoots and keep their structure nicely. Another tip - I use the very best eggs I can buy.

Wild Fried Rice Recipe

As far as technique goes, there are as many ways to fry rice as there are cooks. I know many people crack their eggs straight into the skillet alongside the rice, but I have to argue for cooking and slicing the eggs separately. Like I mention up above, the eggs stay fluffy and separate from the rest of what is in the skillet when cooked first.

You can swap in whatever rice or grain you like, and whatever vegetables are in season. Don't feel limited by this version. I've used cooked millet, quinoa, and brown rice in the past - and we are coming up on that time of year where you can look for fresh peas, asparagus, or artichokes. For those of you who have Super Natural Cooking, there is a millet fried rice version in there - I think I scale back on the oil a bit in this version, but the approach is similar.

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Wild Fried Rice Recipe

Use your widest skillet here to get the eggs as thin as possible. Sometimes I brown the tofu first, sometimes I use it raw, and just toss it in the skillet toward the end to heat it up.

1 scant tablespoon toasted sesame oil
1 scant tablespoon olive oil
3 - 4 good quality eggs, well beaten with a big pinch of salt
1 small red onion, finely chopped
1 1/2 cups cooked wild rice
6 ounces extra-firm nigari tofu, cut into 1/2-inch cubes, raw or browned in a skillet ahead of time
2 big handfuls of pea sprouts, chopped green beans or peas
1+ tablespoon tamari or soy sauce

In a large, clean skillet, heat the toasted sesame and olive oil. When they are nice and hot (but not too hot!), pour the eggs into the pan, count to ten, then gently swirl the pan to create a thin layer of egg evenly distribute across the pan. Cook this thin omelette for about 45 seconds or until it sets up. Fold the eggs over on themselves and cook for another 30 seconds or so (but avoid scorching) before transferring to a cutting board. Let it cool a bit, then slice into strips. Set aside.

Don't bother cleaning the skillet outright, just scrape or wipe out any remaining egg. There should still be enough residual oil to cook the onions over medium high heat for a minute or so. Stir in the wild rice and tofu and cook until heated. Now stir in the pea sprouts, and cook for 20 seconds. Gently add the eggs back into the skillet and finish by adding the tamari. Use a spatula to stir until the tamari works its way around the pan. Taste, and adjust - more salt (or tamari), or maybe a pinch of red pepper flakes...

Serves 2-3 as a main.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Made this tonight, and it turned out lovely. We didn't have pea sprouts so I used fresh green beans, and after the cooking was finished I topped it with a small handful of bean sprouts that I splashed with some sesame chili oil. A superb recipe!

Sridhar

I made this last night for lunch for the rest of the week and I had to control myself to not eat the whole thing at 10pm. Took 10 minutes and is truly delicious and healthy. Please post more recipes like this- I have made a ton of things from SNC and the website, and this is one of my favorites.

Marci

Oh and I forgot to add, I also added TJ's Baked Tofu - Savory flavor...how could I forget?

Sanaz Ebriani

Please don't be shy with the easy recipes. That's what most people want! I cannot wait to try out this recipe. I just tried an inspired version with red bhutanese rice + one scrampled egg + dino kale with turmeric, cumin, salt, pepper, and tamari sauce. Yumm!!

Sanaz Ebriani

heidi, Thank you for that wild rice recipe. My kids just loved it.

katie

heidi, i am eating this now and had to comment - it is DELICIOUS! here in boston we have been engulfed by the snowpocalypse, so i've been working from home today and lost track of time after preparing the rice earlier. there is so much protein and real heft to this recipe, and it came together so fast! and prepared this way, the eggs are amazing. i used a mix of wild rice and wehani, neither of which i'd had before, and am completely blown away. keep the simple, last minute meals coming!

adwoa

I would personally swap the tofu for bacon and double the oil content. yum!

Anonymous

I was just browsing the net when i saw your recipe...I have had but one egg in the last 17 hours..so kinda hungry..... i have just one word: YYYUUUUUMMMMMM!!!!!!!!!!

Dev

Thanks Heidi for this recipe. I subscribe to your weekly newsletter, but with this recipe I think I have gained confidence to try wild rice, as I always look the other way when I see it on the shelf. But, please always share these types of simple dishes because although I love baking and cooking, sometimes a meal made in under 30 minutes is what you need.

Lameen

Heidi, Great recipe. I tend to work weird hours so having a wholesome delicious meal that does not take that long to put together is always a plus. Thanks for putting out such awesome recipes. Thanks!

Nutmeg Nanny

Taylor to what resonates with your body & your particular metabolic differentials - we are all individuals and must heed our body’s needs. Often when we think the body needs more protein it really is asking for fat for fuel (avocado, olive oil, coconut, almonds, hemp seed).

Cary Ellis

Thanks for posting this recipe. As a shift worker I often have to find time to eat at odd hours and recipes like this, which can be put together quickly and simply, entice me to have proper meals rather than grabbing a sandwich because cooking something will take too long.

Lynne

hi- I think we would like to know all types of ' thrown together' easy recipes- please do share them- that is just the kind of thing I like hearing about- simple, healthy recipes where ingredients can be swapped-. I am home late tomorrow so have just done an onion in oil- and some camargue and wild rice mixed with lentils which I have in. I am going to do the egg as you suggest and will use peas and broad beens for the greens- all at the inspiration of your recipe and using what I have in today- I am really looking forward to it . Thankyou for all these types of recipes- I really love them, thankyou for your ideas!

kate

My favorite kind of meal! Although I love talking about and eating the more elaborate recipes, when I'm honest, it is these throw together ones that I use the most.

Laura [What I Like]

Thanks so much for these recipes - especially love your "whipped it together at the drop of a hat" ones - I tried this one with quinoa and spinach and it was delicious. & Keep getting high marks from some not-always-easy-to-please vegetarians in our house... Love the way your recipes are artful, flavorful and visually appealing, too, using good solid basic ingredients but with a few dashes of things I might not think of otherwise without your inspiration...Thanks

RBR

Looks delicious Heidi. I love the addition of pea sprouts- they are so good! Thanks as usual for a great recipe.

Winnie

Wonderful recipe! I don't care for tofu so I replaced it with mushrooms. Thankyou for sharing this.

RD in Virginia Beach

Having grown up in the Midwest, I generally had wild rice as a stand-alone side or in Wild Rice soup but I will definately be putting this on the rotation! Many thanks!

NWKate

A quick question. DId you use all wild rice, or a combination of white and wild rice? Wild rice alone is pretty expensive, and has a pretty powerful flavor. The combination would cut back on the wild rice flavor a bit, as well as the expense. I could not tell from the picture and the recipe just said wild rice..

Elizabeth In North Carolina

Beautiful Heidi. Another one hit out of the ballpark. I fixed a similar dish for dinner last night. Whole wheat cous cous topped with stir fried brocoli, cauliflower, onion, red and green pepper strips. I live with a meat lover, so I added a few slices of a left over rib eye steak for him. I sprinkled this whole thing with Montreal Steak seasoning, the SPICY one. SO easy and delicious.NOT as imaginative as yours, but yummy, and easy and good for you. You can use anything in the fridge in this, but those particular flavors go well with each other.

Elizabeth in North Carolina

Just finished it - gorgeous balance of flavours. What is it about wild rice and sesame oil? Perfection. Thank you.

Lucy

Check out my recipe blog: http://www.recipebrowser.info Its in its early stages but they're all original recipes for people to follow without having to be a professional full-time chef. Check it out! There's no harm in that. You'll get additional recipes to the ones shown on here. So use this blog and my blog for a full cook book!

Lewis

I made this tonight and it was fantastic! especially with the fresh eggs from my backyard chickens! :-) and the wild rice is inspired...I may never make fried rice with anything else!

julie

This looks fabulous ... and meets my personal criteria for cooking ... minimal ingredients, fast, easy and tasty! :) Do you have any suggestions for making this vegan ... short of just eliminating the egg? Thanks for sharing your recipes! Small Footprints HS: Maybe a version with pan-fried seitan slices in place of the egg and tofu?

Small Footprints

Thanks Heidi for demonstrating how vegetarian food can be delicious, easy and great looking!

Alex

Nice Cooking dear. thats a great work with simple effort. I too love cooking like this way.

Rinku Hasan

Dear Heidi, Please explain to me what is Tamari ? Thank You

Ellen Stites

A large, CLEAN skillet?? Damn. Gotta find another recipe.

Jim

Hello, longtime lurker here. I just wanted to say I actually prefer these types of recipes. I consider myself a moderate when it comes to "healthy stuff"- I'm big on produce but pretty new to stuff like tofu, so I like easy prep recipes that let me try a new ingredient with minimum money or time investment. They're good gateway recipes that will eventually get me to try more involved recipes that require a more lengthy search in my grocery store. :-)

Karell

Heidi, Thank you so much for these instructions. Once again, you inspire me to look at well-known dishes in a fresh, healthful, beautiful way. I can't wait to try this. Take care.

Kylie of Thin Crust, Deep Dish

Love the use of wild rice here! Very clever. I'm a big fan of eggs cut into ribbons like this and tossed over noodles and rice mixtures.

Dana McCauley

looks absolutely wonderful. it's the perfect comfort food - easy to make & filling, with little bits of soft tofu.

Anne

I'm enjoying this tonight with red onions and green beans. Delicious, simple, and so colorful and lovely. Keep the simple ones coming!

elaine

The nice thing about fried rice is you can throw in almost a bit of anything in it, including peas, carrot and corn kernels (the frozen one can be handy), sprinkled with chopped cashew nuts.

Leni

It looks great and healthy...thanks for sharing the recipe.

Juliana

I love no fuss meals like this, and personally, these are the meals I cook most often during the week! This is very much like brown fried rice dish I had the other night. It's a great way to clean your fridge out too. This looks great!

lisa (dandysugar)

try putting in some sugar and milk with the eggs and then whip them up before cooking. dont add the tamari until the heat is down a bit

fubar

Love your recipes: i read every-one and make at least one aweek...i have a question...my property here in Santa Barbara is run over by wild bunnies..and I don't know what to do..a lady friend of mine "says catch them and eat them...Do you know any just one single "rabbit recipe' the guy at the gun shop (didn't buy one) says check the internet under German cooking...didn't find one yet..thanks for reading this...

duncan

I'm all about cooking the egg first and shredding it when I make fried rice as well. I really like the use of wild rice in yours - might have to try that next time I make fried rice.

Marianne

The wild rice is a gorgeous color.

The Duo Dishes

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