A bowl of fried farro with carrot, snow peas, edamame and spinach.

Fried Farro

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

A delicious take on fried rice, this dish is made with chewy nutty farro instead of rice. Enjoy for a healthy, filling, plant-based meal that’s packed with protein thanks to edamame!



  • 2 tsp sesame oil
  • 4 cloves garlic, minced (15 g)
  • 1 tbsp fresh ginger, minced (10 g)
  • 1 cup (145 g) chopped carrot (about 2 large carrots)
  • 1 bunch scallions, white part finely chopped (about 1/4 cup or 30 g), green part roughly chopped (about 1/2 cup or 35 g)
  • 1 cup (120 g) snow peas, about 1 big handful
  • 1/2 tsp red pepper flakes
  • 3 cups cooked and chilled farro (1 cup uncooked)
  • 1 cup (170 g) cooked, shelled edamame
  • 1/2 cup (85 g) corn, fresh or frozen
  • 2 tbsp soy sauce or gluten-free tamari
  • 1.5 tbsp coconut sugar maple syrup
  • 2 cups (60 g) or big handfuls of fresh baby spinach


  1. Add the sesame oil, carrot, garlic, ginger and the finely chopped white bits of the scallions to a large skillet or wok. Bring to medium high heat and saute for 6-7 minutes, stirring often.
  2. Add the green parts of the scallions, the snow peas and the red pepper flakes and cook for 2-3 minutes, stirring often.
  3. Add everything except the spinach and stir to combine. Let sit for about 2 minutes to brown the farro, stir and repeat, mixing any browned bits on the bottom on the pan back in.
  4. Mix in the spinach and cook for 2-3 more minutes until the spinach is wilted. Season with additional soy sauce and pepper, if desired.
  5. Enjoy right away topped with chopped cashews and chopped fresh cilantro.
  6. Leftovers can be stored in a sealed container in the fridge for up to 5 days.


My go-to method for cooking farro is in an Instant Pot. Find instructions for easy Instant Potfarro here.

Keywords: healthy, plant-based, rice