Millet Fried "Rice" #2

By SpartyGreenMom

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

Details

Servings 1
Adapted from cleancuisineandmore.com

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.