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Recipe Box

Fried Wild Rice

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz


Now you can make one of Ledge Rock Grille’s most popular dishes, right at home!


2 C. - Wild rice
2 C. - Basmati rice
1 lb - Carrot diced small
2 oz - Ginger minced
2 oz - Garlic minced
2 oz - Green onion chopped
½ lb Shitake mushroom sliced
½ lb - Mushroom mix sliced
2 oz - Soy sauce
4 oz - Hoisin sauce


Cook both rices separately, then combine and cool.

Saute ginger, garlic and green onion in vegetable oil quickly.

Add mushrooms and carrots and cook until carrots are tender.

Add rice and stir fry.

Make a well in rice and add egg.  scramble and mix well with rice.

Add soy sauce and hoisin sauce and mix well.

Add cilantro to finish.

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