I am notorious for throwing random leftover ingredients in a pan and calling it dinner. This type of cooking lends itself well to recipes like fried rice. I’ve shared a couple versions of fried rice on the site and it’s one of the recipes in The Easy Vegetarian Kitchen. Fried rice is such a great base for vegetables but today I wanted to share a variation using millet instead of rice.
Fried Millet with Brussels Sprouts
- 1 tablespoon (7 ml) olive oil
- 3 cups quartered Brussels sprouts
- 1 clove garlic, minced
- 2 cups cooked millet (see note)
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 large eggs
- 2 tablespoons sesame seeds
- Heat the olive oil in a skillet over medium heat. Add the Brussels sprouts and cook for 6 to 8 minutes, stirring occasionally, until Brussels sprouts are browning. Add in garlic and cook for one more minute.
- Stir in the millet followed by soy sauce and vinegar, and cook for 2 to 3 more minutes. Create a well in the center and crack the eggs. Let them set most of the way, 3 to 4 minutes, before stirring them into the rice mixture. Stir in the sesame seeds and serve.
Variations for the Fried Millet
I started using millet because some nights I didn’t have any leftover brown rice and I didn’t want to wait for a fresh batch to cook up. Millet’s quick cooking really helps speed up this meal.
Millet: The easiest variation would be to go back and use brown rice. However, I also like quinoa and even sorghum (or a mix depending on what I have in my refrigerator).
Brussels Sprouts: If you don’t feel like quartering the Brussels, run them through your food processor with the slicing blade then cook the shaved sprouts. Or if you’re not a fan of Brussels sprouts- cabbage, chard, or kale are great add-ins.
Vegan: I’ve made this without the egg before and it’s just as good. This fried millet can also work with tofu.
Featured Ingredient: Millet
Millet is one of two quick cooking gluten-free pseudo-grains that I always have in my pantry. It’s a great grain for almost any meal and I find I’m often using it in place of brown rice.