This millet fried rice is a delicious and wholesome twist on classic fried rice. Packed with nutritious millet grains, colorful vegetables, and paneer and ready in just 20 minutes.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, Indian-Chinese

Ingredients

To Cook Millet

  • 1/2 cup foxtail millet
  • 1 cup water ((or vegetable broth))

For Fried Rice

  • 2 tablespoon oil
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1/4 cup white onions
  • 1 green chili (thinly sliced)
  • 1 cup mixed veggies ((carrot, beans, bell pepper, broccoli))
  • 1/4 cup paneer (optional)
  • 1 teapsoon soy sauce
  • salt (to taste)
  • pepper (to taste)
  • 1/4 cup spring onions (for garnish)

Method

How to Cook Millet:

  1. On Stovetop Pot: Cook the ½ cup of rinsed millet with 1 cup of water on medium-low heat for 15-20 minutes or until cooked, and let it cool. Stovetop Pressure Cooker: Pressure cook the ½ cup of rinsed millet with 2 cups of water for two whistles on medium-low heat. Let the pressure release naturally. In Instant Pot (Electric Pressure Cooker): Pressure cook the ½ cup of rinsed millet with 1 cup of water on MANUAL/PRESSURE COOK mode for 10 minutes. Let the pressure release naturally. Check the detailed recipe.

Stir Fry:

  1. Heat 2 tablespoons of the olive oil in a skillet or wok over medium-high heat. Add the minced ginger and garlic and saute for 30 secs or until aromatic.
  2. Then add white onions and green chili and cook for about 2 minutes till the onions turn soft.
  3. Add carrots, bell peppers, broccoli, green beans, salt, and stir fry on high flame till the vegetables are cooked and tender.
  4. Then add cubed paneer and saute for another minute.
  5. Add the cooked millet, soy sauce, salt, and ground black pepper. Gently toss the millet and stir-fry until heated through (about 2 minutes).
  6. Finally, garnish with spring onion greens and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.