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.
Allergen Note: Contains eggs, wheat, soy.
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.
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.
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.
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.