Fried Millet with Brussels Sprouts

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x


  • 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


  1. 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.
  2. 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 millet mixture. Stir in the sesame seeds and serve.


+ to get about 2 cups cooked millet, combine 3/4 cup millet with 1 1/2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for roughly 15 minutes until most of the water has been absorbed. Remove from heat and let site for another 5 to 10 minutes until done.