Fried Millet with Curry Cauliflower and Carrots


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]The first time I made this recipe, they were meant to be millet cakes. Something akin to vegetarian patties or burgers. But when I made them, they totally fell apart. Such is the life of recipe testing.

So I made this fried millet dish rather than cakes. When life gives you lemons right? I avoid food waste as much as I can. And to be honest, I really liked the ease of making fried millet with curry cauliflower and carrot. Because of this, I decided to share this recipe anyway! With a few modifications from the original recipe, of course.

This recipe really reminds me of my childhood. I ate a lot of fried rice, where the the day old rice was better for frying than fresh cooked. It was a great way to use up a lot of vegetables and clean out the fridge. My mom used to pack it in a bowl and plate it upside down, creating little domes of delicious, steaming rice. Little kid me thought it was magical.

Due to their size, the vegetables cook quickly, and the grains just needed to be heated with the dish. The eggs help piece the millet together a bit, and the flavors remind me of Singapore noodles, a classic Cantonese dish. You could also serve the eggs scrambled on the side instead of in the fried millet. This fried millet with curry cauliflower and carrot is ready from the fridge to the table in 30 minutes! And has plenty of room to play around in the kitchen.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!


5 from 1 vote

Fried Millet with Curry Cauliflower and Carrots

This fried millet with curry cauliflower and carrots is an easy, gluten-free recipe that only takes 30 minutes. Full of flavor, spice, and vegetables!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 1/2 cup finely diced onion or shallot
  • 1/4 teaspoon salt
  • 2 cloves garlic, finely minced
  • 2 cups finely diced cauliflower
  • 2 cups finely diced carrot
  • 1 tablespoon finely grated ginger
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons curry powder
  • 3 cups cooked millet
  • 2 eggs, lightly beaten
  • Cilantro, for topping


  1. Warm coconut oil in a wok or large pan over medium heat. Add diced onion or shallot and salt and stir. Let cook 3 to 5 minutes until onions are soft and slightly translucent.
  2. Add garlic to pan and let cook 1 or 2 minutes. Stir in cauliflower, carrot, ginger, cumin, smoked paprika, and curry powder. Let cook 3 to 5 minutes until cauliflower and carrots are soft.
  3. Stir in cooked millet until well combined and thoroughly heated.
  4. Pour in eggs and stir to combine.
  5. Remove from heat and serve with cilantro.

Recipe Notes

I love this fried millet recipe for using leftover grains. Here’s a great recipe for cooking millet. If you use fresh cooked grains, be sure to let them cool before adding to the vegetables to keep them from sticking.

You can easily omit the eggs in this recipe without need for any replacement.

I have a nice curry powder that I get in bulk from my local natural foods co-op. You could also experiment with mixing your own. There are a lot of great options including this one from Minimalist Baker and this one from Alton Brown.

Don’t have millet? You can use brown rice for a more traditional fried rice or substitute quinoa to keep it gluten free. Other vegetables like peas would be a nice addition. You could also add finely minced broccoli or kohlrabi in this fried millet.




  • Reply
    March 4, 2017 at 10:27 am

    This was so good, an amazingly satisfying lunch bowl. I topped with some toasted cashews I had on hand. Seems pretty adaptable to whatever’s in the fridge!

    • Reply
      March 4, 2017 at 12:18 pm

      The addition of cashews is a great idea, Erin! Thanks for sharing!

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