Millet Fried “Rice” / Serves 4
Millet Fried Rice includes eggs and is more like traditional fried rice. With a side of stir-fried greens this makes a light and healthy complete meal.
- 2 tablespoons toasted sesame oil, plus more for oiling egg pan
- 2 organic, free-range eggs
- 3 tablespoons fresh ginger, peeled and grated
- 5 cloves crushed garlic
- 1 cup diced leek, white part only
- 1 cup diced carrots
- 2 cups cooked, cold millet
- 1 tablespoon good quality coconut aminos
- 1 green onions, sliced on diagonal
- 1 tomato, chopped
- Lightly oil a 10-inch fry pan on medium-low. Break the eggs into the pan and allow them to cook until the whites are firm and whites on the bottom are still jelly-like over the yolk. Using a spatula, flip the eggs and cook for 30-45 more seconds. Remove the fried eggs from the pan and set aside.
- Heat 2 tablespoons of the oil in a large wok (or skillet) over medium-high heat; add the ginger and garlic and sauté briefly, about 30 seconds. Add the leeks and carrots and sauté 2 minutes. Add the millet; stir-fry until slightly colored, about 4 minutes. Add soy sauce and cook 2 minutes. Place fried eggs on top of millet. Scatter green onion and chopped tomato on top. Drizzle with a smidgen of sesame oil and a little more soy sauce. Serve warm.