Okay, I lied. It’s more like Millet Fried
See, it’s just like Fried Rice. In fact, it tastes like really good Chinese Takeout . . . but there’s no rice. I opted for whole grain millet over rice because millet packs a lot more fiber, protein, vitamins, and minerals than rice. It’s a much healthier grain choice and you don’t have to sacrifice any flavor because millet is delicious.
But I haven’t been making this just because it’s healthy. I’ve also been making this because it takes all of 15 minutes from start to finish and the kids really love it. Right now I need quick dishes on the table because I have a 12 week old baby, school started today, ballet and violin kick back up this week, oh and I’m a single parent with 4 kids. 15 minutes sounds pretty good right now.
In fact, sometimes 15 minutes in the kitchen is as good as it gets.
Did I tell you my adorable monkey-of-a-six-year-old broke both bones in her forearm . . . again? Yep, that’s right. She broke her arm on the last day of school in May (those darn monkey bars!). It was terrible, but she was brave, I tried to follow suit, and in the end we survived it. She got her itchy sweaty bummer of a cast off just in time to do a little swimming and a little hiking before the summer was over.
A few days ago, she broke the same arm, the same bones, again. Gah! No, double Gah!
Life according to Eila: If breaking your arm on the first day of summer is bad, breaking the same arm for the first day of school is worse. And I agree, it is pretty terrible. But, after spending hours with her in the Emergency Room and more hours with her at the hospital getting that arm put back together, I can say that she’s going to be just fine in the end. Eila is brave and resilient and an all around incredible kid. We’re just figuring out all this stuff together.
So, broken arms, hours in the ER, the back to school grind, dinner as usual . . . and Millet Fried Rice. It’s all part and parcel in this parenting gig. And really, we’re pretty lucky, broken bones aside.
For tips on preparing your millet for this recipe, check out the Kitchn’s directions for Perfect Millet.
- 3 tablespoons butter, divided
- 2 eggs, lightly beaten
- 2 large carrots, diced
- 1 teaspoon minced garlic
- 1½ teaspoons fresh minced ginger
- ½ cup frozen peas
- 3 green onions, diced
- 3½ cups cooked, chilled millet
- 1 (15 oz) can cut baby corn
- 2 to 3 tablespoons Tamari, or soy sauce (or to taste)
- 1 teaspoon sesame oil
- salt and pepper to taste
- In a large skillet, melt 1 tablespoon of butter over high heat. Add the lightly beaten eggs and scramble them. When the eggs are cooked through, remove them from the pan and set aside.
- Melt 1 more tablespoon of butter. Add the garlic, ginger, carrots, peas, and green onions and cook, stirring continuously, for 1 minute.
- Add 1 more tablespoon of butter. As it melts, slightly reduce heat and begin adding the cooked millet, ½ cup at a time. Stirring continuously, fry the millet for about 2 minutes. Stir in the Tamari and fry for an additional minute.
- Remove from heat and stir in the scrambled eggs and sesame oil. Season to taste with salt and pepper. Garnish with fresh green onion.
You can certainly add cooked chicken, pork, or shrimp if you'd like, but this rice can definitely stand on its own too! Recipe adapted from Mark Bittman