Millet and Pineapple Fried Rice is a delightful fusion of nutty millet and sweet, tangy pineapple, creating a refreshing and satisfying meal. This dish is perfect for a quick lunch or dinner and can be customized with your favorite vegetables and proteins. Let’s dive into this tropical-inspired recipe!

Ingredients:

• 1 cup foxtail millet
• 2 cups water
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 cup fresh pineapple, diced
• 1 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 2 eggs, lightly beaten (optional)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce (optional)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Cook the Millet:
   • Rinse the foxtail millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the water is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Fried Rice:
   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
   • Add the finely chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Add the diced bell pepper and cook for 3-4 minutes until slightly softened.
   • Stir in the diced pineapple, thawed peas and carrots, and sliced green onions. Cook for another 3-4 minutes until everything is heated through.
3. Add the Millet:
   • Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of vegetable oil to the empty side.
   • Pour the lightly beaten eggs (if using) into the skillet and scramble them until cooked through.
   • Add the cooked millet to the skillet and stir everything together.
4. Season the Fried Rice:
   • In a small bowl, mix the soy sauce, hoisin sauce (if using), sesame oil, grated ginger, and red pepper flakes (if using).
   • Pour the sauce over the millet and vegetable mixture, stirring well to combine.
   • Cook for another 2-3 minutes, allowing the flavors to meld and the millet to crisp up slightly.
5. Serve:
   • Garnish the Millet and Pineapple Fried Rice with freshly chopped cilantro.
   • Serve warm with lime wedges on the side for an extra burst of freshness.

Tips and Variations:

• Different Millets: Substitute foxtail millet with other types like pearl or proso millet for varied textures and flavors.
• Protein Boost: Add cooked shrimp, chicken, tofu, or tempeh for extra protein.
• Vegetable Variations: Include other vegetables like broccoli, zucchini, or snap peas for more texture and flavor.
• Spice Adjustments: Add more or less red pepper flakes to adjust the level of heat.
• Nutty Addition: Sprinkle some roasted cashews or peanuts on top for added crunch.

Enjoy this Millet and Pineapple Fried Rice as a tropical twist on a classic dish that’s perfect for any occasion. Its delightful combination of flavors and textures will make it a favorite in your recipe collection. Happy cooking!

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