Barnyard Millet (Bajra) Fried Rice
A healthy and flavorful twist on classic fried rice, this recipe uses barnyard millet instead of white rice. Packed with protein and fiber, it’s a satisfying and nutritious meal that’s ready in under 30 minutes.
Ingredients:
- 1 cup barnyard millet, rinsed
- 1.5 cups water or vegetable broth
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 2 tablespoons soy sauce (or to taste)
- 1/4 cup chopped spring onions
- Salt and freshly ground black pepper, to taste
Instructions:
-
Cook the barnyard millet: In a saucepan, combine rinsed barnyard millet and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until cooked through and fluffy. Set aside to cool slightly.
-
Prepare the stir-fry: While the millet cooks, heat oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook until softened and translucent, about 3 minutes.
-
Add vegetables: Add the mixed vegetables and cook for another 3-4 minutes, or until tender-crisp.
-
Stir-fry the aromatics: Push the vegetables to the side of the pan and add the minced garlic and grated ginger. Sauté for 30 seconds, until fragrant.
-
Combine and season: Add the cooked barnyard millet to the pan and stir-fry for 2-3 minutes, breaking up any clumps. Pour in the soy sauce and toss to coat. Season with salt and freshly ground black pepper to taste.
-
Serve: Garnish with chopped spring onions and serve hot.
Tips:
- For a richer flavor, substitute half of the water with vegetable broth when cooking the millet.
- Feel free to customize the vegetables according to your preference. Other great options include chopped broccoli, cauliflower, or mushrooms.
- Add a protein element like scrambled eggs, cooked tofu, or shredded chicken for a more complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days