Ingredients
3 tablespoons butter divided
2 eggs, lightly beaten
2 large carrots diced
1 teaspoon minced garlic
1½ teaspoons fresh minced ginger
½ cup frozen peas
3 green onions diced
3½ cups cooked, chilled Fields of Gold Barnyard Millet
1 (15 oz) can cut baby corn
2 to 3 tablespoons Tamari, or soy sauce (or to taste)
1 teaspoon sesame oil
Salt and pepper to taste
Preparation
In a large skillet, melt 1 tablespoon of butter over high heat. Add the egg and cook thoroughly, remove the cooked egg from the pan and set aside.
Melt 1 more tablespoon of butter. Add the garlic, ginger, carrots, peas, and green onions and cook, stirring continuously, for 1 minute.
Add 1 more tablespoon of butter. As it melts, slightly reduce heat and begin adding the cooked millet, ½ cup at a time. Stirring continuously, fry the millet for about 2 minutes. Stir in the Tamari and fry for an additional minute.
Remove from heat and stir in the cooked eggs and sesame oil. Season to taste with salt and pepper. Garnish with fresh green onion.