- 1 cup millet, rinsed
- 3 cups water
- 1 teaspoon sea salt
- 3 carrots, sliced into ribbons with a vegetable peeler
- Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces
- 1 tablespoon or more of organic peanut oil or vegetable oil
- 1 tablespoon toasted sesame oil
- 2 eggs, beaten
- ½ inch fresh ginger, skin removed and finely chopped or grated
- 2 cloves garlic, minced or pressed
- ½ cup or more sliced green onions
- 1 tablespoon tamari, shoyu or soy sauce
- Cook the millet: Bring 3 cups of salted water to a boil in a large saucepan. Add the millet, lower to a simmer and cook, covered, for 20 to 25 minutes. Fluff with a fork and let it rest, covered, for 5 minutes. (You can do this ahead of time and refrigerate the leftover millet until you’re ready to heat up the skillet).
- Over medium-high heat, heat half of the peanut or vegetable oil and sesame oil in a wok or large skillet. Once it is hot, pour in the eggs and swirl the pan to create a thin layer of egg. Let it set (about 45 seconds), then fold the eggs over on themselves and cook for about another 30 seconds and transfer to a plate or cutting board. Let it cool a little and then slice it into strips.
- Arrange all of your prepared ingredients within easy reach of the stove. Wipe off any remaining egg from the pan and return it to medium- high heat. Add the remaining oil and let it heat up enough so that a drop of water evaporates within seconds. Stir in the ginger and garlic and cook for about 15 seconds. Stir in the green onions and carrots for another 30 seconds, stirring constantly. Stir in the millet and shoyu for 30 seconds, then add the egg and cook for another 30 seconds. Divide into two bowls and top with some fresh cilantro leaves, a sprinkle of red pepper flakes and a little dash of shoyu, sesame oil or tamari, if necessary.