Good Eggs Kitchen

Farro Fried “Rice” with Mushrooms & Broccoli

2599
3 servings
Favorite
Farro Fried “Rice” with Mushrooms & Broccoli

Notes From The Producer

Nutty, chewy farro makes a fresh twist on fried rice. Stir-fry goes fast once you’ve done all that chopping, but you can cut the time in half with prepped veggies, including trumpet mushrooms and heirloom broccoli.

What You Get

Stir-fry vegetable mix

Cooked farro

Stir-fry sauce

Pea shoots

Eggs

Gochujang sauce (red chile)


What You’ll Need

Vegetable oil

Fish or soy sauce (optional)


Makes 3 servings


Active Time: 15 minutes 

Total time: 15 minutes 


Step 1

In a large wok or frying pan over medium heat, warm 2 tablespoons vegetable oil. Add the vegetable mix and stir-fry until golden brown, 5 to 7 minutes. Transfer the vegetables to a plate and set aside.


Step 2

Return the pan to the heat and add 1 tablespoon vegetable oil. Add the farro and stir-fry until crispy and golden, 4 to 5 minutes. Return the vegetables to the pan. Add about ¼ cup of the stir-fry sauce and stir to coat everything, 2 minutes. Remove from heat and fold in the pea shoots last. Season to taste with fish sauce or more stir-fry sauce, if necessary.


Step 3

Just before serving, fry the eggs: In a nonstick frying pan over medium heat, warm 1 tablespoon vegetable oil. Crack in 3 of the eggs and fry until done to your liking, 2 to 3 minutes for sunny-side up.  


Step 4

Heap the farro fried “rice” on plates, and top each serving with an egg. Dab with some gochujang for a little heat and serve warm.


Contains: eggs, wheat, soy.

Available for Delivery

About The Producer

Good Eggs Kitchen
San Francisco, CA
The Good Eggs Kitchen team makes simple, delicious, and absurdly fresh eats. Made with love, from our kitchen to yours!Read more