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Millet Fried Rice

I usually cook things based on childhood memories. Growing up, my neighborhood was predominately Mexican, but I did have a handful of Asian friends and their parents cooked traditional food.

I always have loved Asian food. I have many memories of Filipino, Chinese, and Japanese Cuisine from my childhood. My favorite memory of Asian Cuisine is fried rice from a Japanese friend of mine in high school named Lisa. She was a Japanese American. Her mother always had rice ready at home and for our after school treat, she would make us fried rice.

I remember the very concise technique her mother used from the rice cooker rice she always had ready to eat. Walking into Lisa’s home after school- I was suddenly moved to walk into the kitchen and say hello to her mom, who always asked me if I wanted fried rice- to which I always said yes. I’d watch her, finely dice her veggies while her skillet heated and her rice was added to crisp and to await the vegies. She worked so fast, and always had this rice done in what seemed 3 minutes, but the taste- it was homemade- and used just a few ingredients, but her key, she said was the egg- Adding the egg in small batches so that as you picked up the rice, you would have pieces of egg come along.

I recently had leftover millet that I made a large batch of for Sunday cooking. Usually any leftover grains in my home are used to top off my salads (I usually have millet or quinoa leftovers), but this time- I was craving Japanese Style Fried Rice.

My memory of this dish was vague, but I remembered the egg and the crispiness of the rice as being the most important. I used a bag of already packaged broccoli slaw (it’s a mix of broccoli greens, stalk, cabbage and carrot- probably best for Cole slaw). I tried to work as quick as I remember Lisa’s mom working, but after a few minutes- I realized it’s probably best to just get that crisp on the millet, then add the veggies, the soy then the egg.

Check out the steps:


1 pkg of broccoli slaw (or ready-made cole slaw mix)

1 ½ cup of cooked millet ( can substitute this out for quinoa)

2 tbsp. olive oil

1 tsp butter

2 eggs (in a bowl, yolks broken and whisked)

1 tsp of Soy (added to the eggs)

Salt n Pepper to taste

Fresh herbs to garnish


Preparation Method:

  1. Heat a skillet on medium heat.  
  2. Add the teaspoon of oil and the millet. Crisp the millet for about 7 minutes. You will have a crust form, when that does- you can flip it and crisp the other side.
  3. Add the vegetable mix, and keep the millet crisping, this is the best part! 5 more minutes to at this stage should be plenty.
  4. Get your eggs and soy ready. Whisk them together.
  5. Make a well in the middle and add the egg mixture. Let it set up about a minute of two. Then start scrambling them all together.
  6. Get your bowl ready- It's going to be a glorious day for your belly!

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I will be back next week, with another blog post and another recipe. 

Until then, take care!


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