Vegetable Fried Millet
This millet is drool worthy....no? Delicious and easy! Takes no longer than 30 minutes for prep and cook time.
4 eggs (medium)
2 cups millet, cooked
1-2 carrots, chopped
1 onion, chopped
2 garlic cloves, chopped
½ cup frozen peas
3 tbsp olive oil
3- 4 tbsp soy sauce, natural
½ cup chopped bok choy
½ cup chopped broccoli
Optional: other vegetables, Asian chili sauce
// follow these easy steps....
1. If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy - not mushy (I learned the hard way)
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 in a large non-stick skillet with a lid, scramble the eggs at medium-high heat with some olive oil or butter - I'll leave that up to you.
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. I use Asian chilli sauce, because I enjoy a things a little spicier.
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.
Thanks beauty bites for the tips, xo