Last updated on November 16th, 2020 at 03:35 pm
The more nutritious, quicker and healthy version of vegetable fried rice
Just looking at the picture of this vegetable fried millet I’m drooling all over the place and thinking of making it again.
Make me, maaaake meeeeee!!!!
Yes, millet, I hear you!
How can you say no to that? Seriously, even though I felt sick this whole afternoon, it’s like this delicious quick dinner can cure all my illnesses and bad moods in a second. Dinner is planned.
You might be asking: “Why would you ever want to make vegetable fried millet instead of rice?”
Glad you asked, I desperately needed to get this information off my chest and shoulders. We’ll be making this because it’s
- quicker (millet doesn’t need to be boiled a day ahead and then cooled down for this)
- more nutritious
- super delicious
These verses even rhyme.
This recipe is very easy, super tasty and made in around 20 minutes. It’s naturally gluten-free, vegetarian and simply perfect for weeknights!
Okay so here’s what we’ll be doing.
First we’ll cook some millet.
I would recommend to follow the instructions on the package. Still, if you’re very rebellious and don’t like to follow instructions (I often do that with instructions on labels) I recommend you bring millet to a boil and then reduce the heat, turning off after 5-7 minutes, while still keeping the cooking pot on the stove with closed lid for around 5-10 min.
That’s just fiy if you decide you do need some help with cooking millet.
Also make sure to not use too much water, usually I cook millet in proportion 2:3 (millet:water, although, might be a little more water than that).
Then you start multitasking until your IQ drops to 10. Why? Because while you’re cooking your millet, you can do some chopping as well. You need a knife, a chopping board and lots of vegetables. Now I know you have lots of leftover vegetables.
Don’t pretend to me!
“I don’t have any vegetable leftovers, I eat all my veggies as soon as I see them”. AAaaaaeeerrr. Lies!!!.
We all have leftover vegetables.
Right now there are some carrots in my fridge that need some serious CPR. They’re one step away from becoming mold. What do we do with such vegetables?
We don’t throw them away or feed them to our enemies, we use them in this beautiful and nutritious vegetable fried millet. That’s what this dish was made for.
I make it every single week – it’s the most delicious way you can eat any leftover vegetables. Did I mention leftover vegetables? Leftover vegetables.
So okay you’ve cooked your millet and it looks fluffy, not mushy. You’ve found some old vegetables and decided to chop them for this.
Now it’s time to take a large non-stick pan with a lid to cover. Put it on a stove, crack some eggs and scramble them in there. I used olive oil for this – coconut oil will work as well.
Then add onions, garlic, cabbage if you have any and then millet. After that you stir like crazy and in the end add your leftovers.
When you’re done you start eating and thanking mother nature for your taste buds.
THIS VEGETABLE FRIED MILLET IS GOOD FOR YOUR SKIN
I’ve already talked a little about my admiration for millet in this recipe post.
- it has more iron than most foods
- is gluten-free
Maybe it’s also worth to mention that this recipe is high-protein, high-fiber and loaded with antioxidants, thanks to all the vegetables you can use.
Even though they’re leftovers, they still have some talents to share. I’ve said it many times, but I’ll repeat: all of these things (antioxidants, fiber, healthy fats, iron) are important for healthy, young, firm and radiant skin.
You won’t find them in your regular fried rice.
- 3 eggs
- 2 cups cooked millet
- 1-2 carrots, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- ½ cup frozen peas
- 3 tbsp olive oil
- 3 tbsp tamari sauce
- ½ cup chopped bok choy / you can also add cabbage or broccoli instead
- Optional: other vegetables, Asian chili sauce
- If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy, not mushy.
- While cooking the millet/ before starting chop all vegetables – start in this order: onion, garlic, if you have – broccoli or cabbage, carrot, bok choy, pepper - because you’ll be putting these vegetables in this order, you need to have them ready.
- Once millet is cooked you can start with the fun part: In a large non-stick skillet with a lid, scramble the eggs at medium-high heat with some olive oil.
- When eggs are ready, add onion and garlic and stir well together.
- Add peas and millet, stir again.
- Add 1 tbps olive oil and 2 tbsp soy sauce. Also if you have cabbage – now’s the time to toss it. Stir well and taste. Do you need salt? If the answer is yes, add 1 more Tbsp. soy sauce in the next step.
- Add broccoli, carrot, bock choy and stir everything well, turn off heat and stir for a few more minutes.
- Then you’re ready! Taste and add salt or pepper if you need. Serve with some Asian chilli sauce, if you’d want something spicier.
Amount Per Serving: Calories: 422Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 1045mgCarbohydrates: 46gFiber: 7gSugar: 6gProtein: 16g
Hope you like this recipe, let me know if you make it and use your leftovers!