Farro Fried Rice
If you have yet to try farro, it’s a great whole-grain option for adding a bit more nutrients to your dinner. The chewy texture and nutty flavor add a lot more to your dishes than plain rice, as this healthier take on fried rice shows.
Serves 4
For the fried rice:
- 1½ tbsp. vegetable oil
- 1½ tsp. garlic
- 1 tsp. fresh ginger
- ¼ c. yellow onion, peeled and minced
- ¼ c. carrots, peeled and diced
- 2 c. farro, cooked
- ½ c. peas
- 1 c. baby spinach
- 1½ tbsp. soy sauce
- 1 tbsp. oyster or hoisin sauce
For the toppings:
- 2 tbsp. scallions, chopped
- 1½ tsp. sesame seeds
- 4 eggs, soft-boiled, split
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Instructions:
- Heat the oil in a wok or sauté pan over medium-high heat. Sauté the garlic, ginger, onions, and carrots for 3–4 minutes, stirring frequently.
- Stir in the farro, peas, spinach, soy sauce, and oyster or hoisin sauce, and continue to sauté for 3–4 minutes or until all ingredients are piping hot.
- Transfer to four bowls, and top with scallions, sesame seeds, and eggs before serving.
- Tip: Cook the farro ahead of time, and refrigerate it overnight. The cooked, chilled grains get nice and crispy, not soft and soggy.
