Stir-fried Farro with Veggies
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4
This recipe was inspired by the Pollan family’s Farro Fried Rice, found in their book Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family. We used traditional fried rice veggies like broccoli, carrots, and peas, and added a spicy finish. The chewy texture and nutty taste of the farro add a lovely twist to a familiar dish. I could literally eat this every day.
Ingredients
2 cups farro
4 large eggs
2 tablespoons plus 1¼ teaspoons low-sodium soy sauce
2 teaspoons plus ¼ teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons peanut oil
1 cup sliced carrots, ¼-inch-thick rounds
2½ cups 1-inch broccoli florets
2 cloves garlic, minced
1 teaspoon grated fresh ginger
4 scallions, thinly sliced, green and white parts separated
1 cup frozen petite peas, thawed
1 cup of the snow peas
Kosher salt
½ teaspoon rice vinegar
1 tbsp of gochujang
1 tsp of chili crisp
Chili crisp or chili garlic sauce, for serving (optional)
Preparation
Cook farro according to the directions on the package. Drain well and let cool. (The farro can be made ahead of time and refrigerated.)
Crack eggs into a small bowl and add ¼ teaspoon of soy sauce and ¼ teaspoon of sesame oil and beat.
Over medium-high heat, place a large nonstick skillet and add 1 teaspoon of the peanut oil, and heat until shimmering. Add the egg mixture and scramble until it sets, about 3 to 4 minutes. Transfer the egg to a plate. Chop it into smaller pieces, and set aside.
You can use the same skillet — wipe it clean and add the remaining 1 tablespoon plus 1 teaspoon peanut oil, and heat over medium-high heat until shimmering. Add the carrots and cook for 2 minutes, stirring often. Add the broccoli and cook until the vegetables are fork-tender, about 3 to 4 minutes. Add in the garlic, ginger, scallion whites, peas, and snow peas, and cook for 2 minutes. Season with ½ teaspoon salt.
Using a wooden spoon or spatula,, push the vegetables to the sides of the skillet to make a well in the center. Add the cooked farro to the well and slowly mix the vegetables into it.
Add the remaining 2 tablespoons plus 1 teaspoon soy sauce, the remaining 2 teaspoons sesame oil, and the vinegar. Mix in the scrambled eggs and stir to combine.
Add in 1 tablespoon of gochujang and 1 teaspoon of chili crisp and mix well.
To Serve
Top with scallion greens for garnish and serve hot with extra chili crisp on the side, if desired.
