Millet is a great substitute for rice; higher in protein and a great texture, millet is the perfect grain for a Vegetable Fried Millet dinner! Easy, fast, delicious, and very little clean up – that’s what I call a win-win!
Millet – yes, Dear Reader, it’s one of the main ingredients in bird feed. So, what the hell am I doing with it in a recipe? Well, have you ever heard the expression ‘don’t knock ’til you try it?’ That expression greatly applies here.
Millet is in fact, a grain. Its got a nutty flavour and depending on how you cook it, it can be either slightly chewy – like cooked barley – or it can be quite soft and tender. I prefer it to be a little chewy so that I can add it to dishes such as this Vegetable Fried Millet recipe. That way, it holds its shape and doesn’t turn to a mush. It reminds me of the texture of cooked brown rice.
You know, Dear Reader, I love a little food trivia. Here’s a tidbit of information that I found to be interesting. Millet is mentioned in the old testament of the Bible as an ingredient to make bread. Now, I’m not a religious scholar by no means, but that’s a grain that has lasted the test of time for sure!
For this particular recipe, I wanted to switch out the regular white or brown rice that is commonly used in fried rice recipes and replace it with the wholesome goodness of millet. The process was extremely simple and the result was so much better than rice, in my opinion.
And, if you have pre-cooked millet on hand, like I did, this recipe comes together so quickly! I tend to always have frozen vegetables on hand. In a pinch, (pretty much every weeknight at our home!) frozen vegetables can certainly speed up the prep time for most recipes. And, there’s really nothing wrong with frozen vegetables. They seem to have a bad reputation, but like all good things, if you want a frozen vegetable that tastes fresh when cooked, shop around and find a brand that’s right for you.
I’m not one to push food brands or products in my recipe posts, but in this case, I’ll make an exception and let you know that when it comes to frozen vegetables, I tend to purchase only two brands. For frozen corn or peas, I’ll purchase the Green Giant brand in most instances. Green Giant is available pretty much everywhere!
If I’m looking for a mixed frozen vegetable variety like the one I used in this recipe – baby corn, red peppers, mushrooms, broccoli, carrots, pea pods, etc. – I’ll purchase the President’s Choice brand. I’ve always found the brand to have a good mix of vegetables (not just all the cheaper ones!) and they hold up well to steaming, frying, or baking. And, like I previously mentioned, a good frozen vegetable variety cuts down greatly on prep time!
Now, add to this big bowl of piping hot Vegetable Fried Millet a few scrambled eggs for added protein and flavour. Then, through in some freshly sliced green onions for freshness and brightness. And, toss it all with that sesame oil and sesame seeds, and you’ve got a fast and easy weeknight dinner that’s fit for a king or queen.
Make lots, Dear Reader. Millet, much like rice, stores extremely well. Leftovers can easily be stored in your fridge in a food-safe container and easily reheated the next day. Vegetable Fried Millet makes a great work lunch too. All you need is two minutes and a microwave. Enjoy!
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Vegetable Fried Millet
- 1 bag frozen vegetables, 500 grams
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked millet
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 6 large eggs, beaten
- 1/4 cup green onions, sliced (plus more for garnish, optional)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1 teaspoon black or white sesame seeds for garnish, optional
Add one tablespoon of the vegetable oil to a skillet over medium heat. Add the eggs and scramble until just cooked. Remove from skillet and set aside.
Add the remaining vegetable oil and the frozen vegetables. Cook for about 5 minutes until vegetables are heated through.
Add the salt and pepper, along with the millet. Toss to combine.
Next, add the Worcestershire sauce, soy sauce, and sesame oil. Stir into the millet and vegetable mixture. Allow to heat through for 5 minutes, stirring often.
Add the eggs back to the skillet along with the green onions. Toss to combine.
Turn off heat and place a lid on the skillet. Allow to sit undisturbed for two minutes.
Toss one last time, plate and top with parsley, green onions, and sesame seeds. Serve immediately.
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