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Ingredients
- 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 soy sauce
- 1 green onions, sliced on diagonal
- 1 tomato, chopped
- Serves 4
Preparation
Step 1
This version includes eggs and is more like traditional fried rice. With a side of stir-fried greens this makes a light and healthy complete meal.
The secret to making the best fried rice (or best millet fried “rice”) is to use really dry cooked grains. Day-old cooked grains are best. If your cooked grains are wet or damp you can spread them on a cookie sheet and dry them in a 250 degree oven or toast in the wok over low heat.
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.