This curried millet stir fry is a great alternative to fried rice. For this recipe, I am using kohlrabi and kohlrabi greens. You can substitute the greens with spinach, swiss chard, collard greens or even broccoli.
2tablespoonssunflower oil (canola or vegetable oil works also)
1tablespoonmild curry powder
3/4cupdiced yellow onions (about 1/2 medium onion)
3garlic cloves, minced
2Thai chilis, sliced (see note)
1 1/4teaspoonssalt, plus more to taste
1 1/2cups(165g) peeled and sliced kohlrabi
4cupskohlrabi greens, roughly chopped
4cups(425g) cooked millet
1ouncefried tofu, cubed
Heat the oil in a large sauté pan or wok over medium-high heat. Add the curry powder and stir to dissolve it in the oil. Stir in the onions and cook for 2 to 3 minutes, until the onions start to soften. Add the minced garlic, sliced chiles and salt and cook for 30 seconds to 1 minute, until the garlic starts to turn fragrant.
Stir in the sliced kohlrabi and cook for 2 minutes. Add the kohlrabi greens and cook for 2 to 3 minutes, until they start to wilt.
Add the millet and tofu and stir to combine. Cook until the millet is heated through, about 3 minutes.
Turn off the heat. Taste the millet and add more curry powder or salt, if desired.
Thai chili is similar to bird's eye chili. I believe they're technically different, but the names are often used interchangeably.