This Stir Fried Wild Rice – or Minnesota Fried Rice as we refer to it around here – is inspired by a dish my mother used to make. I really need to sit down with her and figure out what that amazing dish consisted of one of these days. It was the most wonderful kind of “comfort food,” and an old favorite that we definitely need to make again!
In the meantime, this Stir Fried Wild Rice dish makes a great accompaniment for pork and chicken. And, frankly, it’s amazing all on its own if you’re in the mood for a meatless meal. While this recipe can easily be halved, I’d suggest making the whole batch because stir fried wild rice is a fabulous option for quickly and delicious lunches!
Just a few notes. I prepare each of the vegetables separately so I can make sure nothing gets overcooked. Make sure to reserve a little of the liquid from the water chestnuts – it’s used to stretch the soy sauce so you don’t have to use quite as much. Just a little salt and pepper are all you need to finish it off perfectly. The flavors of the sautéed vegetables and wild rice are so good together… You’re gonna love it!
Enjoy!
Stir Fried Wild Rice – aka Minnesota Fried Rice
Ingredients
- 1 cup sweet/yellow onion chopped
- 7 scallions thinly sliced – reserve 2 for garnish
- 1 cup celery thinly sliced (about 3 stems)
- 3 cups baby Portobello mushrooms about 8 ounces, sliced
- 6 cups cooked wild rice
- 1, 8 ounce can water chestnuts – sliced liquid reserved
- 3 tablespoons low sodium soy sauce
- 3 tablespoons butter divided
- Salt and freshly ground black pepper to taste
Instructions
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In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and five of the seven scallions, and sauté just until slightly tender. Transfer to a heat-resistant bowl, cover, and set aside.
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Place sliced celery and a pinch of salt (optional) in the skillet, and sauté until slightly tender, then transfer to the bowl with the onions. Cover and set aside.
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Melt the final tablespoon of butter in the skillet, add the sliced mushrooms, and sauté just until they begin to release their liquids and become tender. Transfer the cooked onions to the bowl with the onions and celery. Cover and set aside.
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Place the cooked wild rice in the skillet, and “stir fry” until rice is warmed.
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Combine 3 tablespoons of soy sauce with 3 tablespoons of liquid reserved from the can of water chestnuts, and add to the rice along with the cooked onions, celery and mushrooms. Continue to “stir fry” for just a few more minutes until the liquids have reduced.
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Serve warm. Garnish with fresh celery greens (chopped) and the remaining two thinly sliced scallions.
Making this Stir Fried Wild Rice – aka Minnesota Fried Rice?
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This is awesome! I love wild rice, and serving this as a main dish for the holidays will be great! Thanks
Thanks, Debi! This is a great recipe for any time of year, but it definitely shines on holiday tables! 🙂
I can think of SO many meals that I would love to eat this with! I’ve never heard of it before, but I love all of those flavors together!
Awesome! Thanks so much, Ashlyn! I hope you’ll try the recipe soon!
this sounds so good for a cold fall evening! It helps that I can get real MN wild rice while were here too!
This is a great recipe for a cool evening, but we enjoy it in the summertime, too! You can’t beat MN wild rice!
The flavors in this rice sound just perfect!!! Cant wait to try it out!
Thanks so much, Angela! Hope you love it!
When I lived in Minnesota I learned to appreciate how amazing wild rice is. I haven’t seen it as fried rice and I think it’s one more way I definitely need to try it! I will report back, though I know I’ll love it, YUM!!!
This is Minnesota Wild Rice, Debra, and it’s definitely amazing! My goal was to create something a little different with wild rice, and I think the recipe is a total win. Hope you try (and LOVE!) the recipe soon!
I have a recipe for rice salad that I love but I think this just beat it hands down!
Well, variety IS a good thing – especially when it comes to recipes! Hope you love this recipe, Jennifer!
This looks sensational!! I can’t wait to try it!
Thanks, Michaela! Hope you have a chance to try it soon! 🙂
What a fun dinner idea! I love anything with wild rice in it!
Thanks so much, Madi!
My grandma used to make a dish very similar to this one and I always loved it! I’ll have to give yours a try soon, it sounds so good!
Yes, this dish definitely reminds me of some recipes my mother used to make, too… But it’s freshened up a bit here, and ready for any season!
I can’t imagine the wild rice in this. Looks divine!
It really is diving, Christie! I hope you have a chance to try it… You’ll be pleasantly surprised!
I love wild rice! A long time ago I had to go to Mayo’s and see my dad in the hospital. I remember getting on the plane to go home with a suitcase filled with wild rice. So yum and especially with mushrooms!
Me too, Abbe… Wild rice is so good in so many preparations! And, yes, especially with mushrooms! 🙂
I could dive right in that plate! I love mushrooms!
This is a total complete meal for me! Just add a salad, and I’m ready!!
Delicious
What a great combo! And if any is leftover, I would love it in soup!
I will be trying the recipe tonight for dinner, but when/where are the sliced water chestnuts cooked? They are listed in the ingredients, but the recipe instructions only call for the water from the water chestnuts. Do they get cooked along with the sliced celery?