Millet Fried "Rice" #1
This version is vegan and egg-free but absolutely delicious.
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.
- 1
Ingredients
- 2 tablespoons toasted sesame oil
- 3 tablespoons fresh ginger, peeled and grated
- 5 cloves garlic, minced
- 1/4 cup scallions, finely chopped
- 1 shallot, finely chopped
- 2 red bell peppers, finely chopped
- 2 cups carrots, finely chopped
- Unrefined sea salt, to taste
- 3 cups cooked, cold millet
- 1-2 tablespoons good quality soy sauce
- 1 cup frozen petite peas, thawed
- 1/4 cup parsley, finely chopped
- Serves 4
Preparation
Step 1
Heat the oil in a large wok (or skillet) over medium-high heat. Add the ginger and garlic and cook for about 15 seconds. Stir in the shallots and scallions; cook for 30 seconds. Add the red bell pepper and carrots, and cook, stirring constantly for 1 minute. Season lightly with unrefined sea salt to taste.
Add the cooked millet to the skillet and stir-fry for 1 minute, tossing to separate the grains and combine well. Stir in the soy sauce. Gently fold in the peas. Add the parsley. Drizzle with just a smidgen more toasted sesame oil. Serve warm.