Millet Fried Rice
Millet Fried Rice is an easy, flexible side dish that brings whole grains and plenty of vegetables to the table without adding much extra work. Cooked millet takes the place of rice, giving the dish a lightly nutty flavor and tender texture while offering a simple way to use a whole grain that may not show up in everyday meals very often.
It is especially convenient when made with leftover or previously cooked millet and whatever fresh or frozen vegetables you already have on hand. Garlic, ginger, green onion, soy sauce, and toasted sesame oil give it the familiar savory flavor of fried rice, while scrambled egg adds a little richness and protein without making the dish feel too heavy.
Serve it alongside chicken, salmon, shrimp, tofu, pork, or another simple protein for an easy dinner. Or turn the millet fried rice itself into the main dish by adding extra egg, edamame, tofu, cooked chicken, shrimp, or another favorite protein directly to the skillet.
Because the vegetables are completely flexible, it is also a useful clean-out-the-fridge recipe and a practical option for busy days when you want something nourishing without starting from scratch.
Millet Fried Rice
Ingredients
- 3 cups cooked, chilled millet
- 1 tbsp avocado oil or other neutral oil, plus more as needed
- 2 large eggs, lightly beaten
- 1/4 cup finely diced red onion
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 1/2 to 3 cups mixed vegetables, fresh or frozen
- 3 green onions, sliced, divided
- 3 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar or lime juice
- 1 tsp honey or maple syrup, optional
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes or a little sriracha
Instructions
- Heat a large skillet or wok over medium-high heat. Add a little oil, then pour in the beaten eggs.
- Scramble just until set, then transfer to a plate.
- Add the remaining oil to the pan.
- Add the onion and any firm fresh vegetables, such as carrots, broccoli, or green beans, and cook for 3–4 minutes.
- Add softer fresh vegetables or frozen vegetables and continue cooking until crisp-tender and heated through.
- Add the garlic and ginger and cook for about 30 seconds, until fragrant.
- Add the cooked millet to the skillet and stir well, breaking up any clumps.
- Let it cook for 3–4 minutes, stirring occasionally, so it heats through and begins to toast in spots.
- Add the soy sauce, toasted sesame oil, rice vinegar, honey if using, and black pepper.
- Stir well to coat the millet and vegetables evenly.
- Fold the scrambled eggs back into the pan along with most of the green onions. Cook for another minute or two.
- Taste and adjust the seasoning as needed.
- Top with the remaining green onions and serve warm.
Notes
- For the best texture, use cooled millet rather than freshly cooked hot millet.
- This recipe is easy to adapt with whatever vegetables are already in the refrigerator such as peas, carrots, bell peppers, broccoli, mushrooms, corn, green beans, cabbage, edamame, or zucchini.
- If using frozen vegetables, there is usually no need to thaw them first.
- For extra protein and to turn the side dish into a main dish, add cooked chicken, shrimp, tofu, edamame, or leftover pork.
- For a gluten-free version, use tamari in place of soy sauce.