This is a fascinating take on a classic recipe loved around the world. This ‘clean’ version of fried rice is made using millet, an ancient grain which is gluten-free and high in magnesium which can support heart health and lower the risk of Type 2 diabetes.
It also contains fresh chillis which are high in Vitamin C, A and E and eggs which are high in protein, B Vitamins, Selenium and Calcium. This dish is just the thing to boost your immune system over the winter months.
1/2 cup cooked millet
2 shallot stems chopped finely
2 carrots peeled and chopped finely
2 celery stems chopped finely
1 small onion chopped finely
2 small red chillis chopped finely
1/4 cup olive oil
3 pieces nitrate free bacon chopped finely
Dash of Himalayan salt
1. In a small saucepan add the millet on a medium setting with 2-3 cups on water to cook for approximately 15 mins. Strain through the excess water and place the cooked millet in a bowl whilst you prepare other ingredients.
2. In a small pan add the carrot, onion, chilli and celery and cook on low for 10-15 mins. Once cooked add the vegetables, salt and shallots to the cooked millet and add the olive oil and stir through.
3. In a small bowl crack the eggs and whisk for 30 seconds and then place in a fry pan with the bacon to cook
4. Once the bacon and eggs are cooked, place in with the millet and vegetables and stir through.
About Carly Hicks
Carly Hicks is a Gold Coast naturopathy student on the path to recovering from an autoimmune disorder. She loves sharing nutrition and lifestyle inspiration with others.
This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.