Fried Farro
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!
Servings: 4
Ingredients
- 2 tsp sesame oil
- 4 cloves garlic minced (15 g)
- 1 tbsp fresh ginger minced (10 g)
- 1 cup chopped carrot (about 2 large carrots) 145 g
- 6-8 scallions white parts finely chopped, green parts roughly chopped
- 1 cup snow peas 120 g
- 1/2 tsp red pepper flakes
- 3 cups cooked and chilled farro 1 cup uncooked
- 1 cup cooked, shelled edamame 170 g
- 1/2 cup corn, fresh or frozen 85 g
- 2 tbsp soy sauce or gluten-free tamari
- 1 tbsp coconut sugar maple syrup
- 2 cups fresh baby spinach 60 g
- crushed cashews optional for topping
- chopped fresh cilantro optional for topping
Instructions
- 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.
- Add the green parts of the scallions, the snow peas and the red pepper flakes and cook for 2-3 minutes, stirring often.
- 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.
- 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.
- Enjoy right away topped with chopped cashews and chopped fresh cilantro, if desired.
Notes
My go-to method for cooking farro is in an Instant Pot. Find instructions for easy Instant Pot Farro here.
Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 51g | Protein: 11g | Fat: 5g | Potassium: 821mg | Fiber: 10g | Vitamin A: 295IU | Calcium: 60mg | Iron: 3mg