Farro Fried “Rice” with Mushrooms & Broccoli

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.