Vegetable fried millet (vegetarian, gluten-free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Bok choy / you can also add cabbage or broccoli instead
  • 1 Carrots
  • 3 Garlic cloves
  • 1 Onion
  • 1/2 cup Peas, frozen

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 tbsp Soy sauce, natural

• Pasta & Grains

  • 2 cups Millet, cooked

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on beautybites.org

Description

Directions

• If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy, not mushy.
• While cooking the millet/ before starting chop all vegetables – start in this order: onion, garlic, if you have – broccoli or cabbage, carrot, bok choy, pepper - because you’ll be putting these vegetables in this order, you need to have them ready.
• Once millet is cooked you can start with the fun part: In a large non-stick skillet with a lid, scramble the eggs at medium-high heat with some olive oil.
• When eggs are ready, add onion and garlic and stir well together.
• Add peas and millet, stir again.
• Add 1 tbps olive oil and 2 tbsp soy sauce. Also if you have cabbage – now’s the time to toss it. Stir well and taste. Do you need salt? If the answer is yes, add 1 more Tbsp. soy sauce in the next step.
• Add broccoli, carrot, bock choy and stir everything well, turn off heat and stir for a few more minutes.
• Then you’re ready! Taste and add salt or pepper if you need. Serve with some Asian chilli sauce, if you’d want something spicier.