30-Minute Farro Fried “Rice”
30-Minute Farro Fried Rice is traditional fried rice with a farro twist! It’s a healthy and flavorful vegetarian option that’s perfect for busy weeknights! #30MinuteThursday
It’s October, can you believe it? It’s fall, it’s getting dark earlier, and most importantly, it’s getting cooler. I’m completely ready to embrace all things fall, and while I’m loving all the Halloween and Thanksgiving merchandise out, I just want the Christmas stuff to go back in the warehouse. That’s just not on my radar yet!
One thing that’s always on my radar is quick meals, and since it’s the first Thursday of the month, that means it’s 30 Minute Thursday! If you missed my 30 Minute Thursday post last month, this is a new series I’m doing with a fabulous group of ladies to bring you what you need the most — quick and easy meals. We’ve teamed up to give you access to several quick meals each month to make your life easier.
Sounds good, right? 🙂
This month I decided to do a spin on classic fried rice and use one of my favorite grains…farro. If you’re not familiar with farro, it’s a type of hulled wheat that’s used in salads, soups, and side dishes. It’s very hearty, and it has a nutty flavor that I love. While it’s not gluten-free, it considerably lower in gluten than wheat. I love it, and I make it weekly.
So why did I use farro here instead of rice? I did this for a couple of reasons: (1) it sounded really good; (2) traditional fried rice requires leftover rice, but farro doesn’t. I don’t think it’s a true 30 minute meal if I ask you to make something the day before and leave it hanging out in your fridge until the next day, so we’re using farro instead. Farro takes about 20 minutes to cook, so we get that going first thing while we prep and cook our veggies. Then we drain the farro, add it to our veggies in the skillet, and let those flavors meld together.
I made this a vegetarian meal, which would be perfect for Meatless Monday. The mushrooms added plenty of meatiness here, and the eggs are a great source of protein. If you’d like to use meat, chicken or pork would be great options. You can do that very easily by cooking the meat first, then removing it from the pan, cooking your veggies, and adding it back in when you add the farro.
Since this is a 30 minute meal, I used fresh garlic, mushrooms, bok choy, and green onions, but used a frozen organic vegetable medley to save some time. Not only does the frozen vegetable medley save on chopping time, my kids really love them, too, making them a win-win. 🙂
This 30-Minute Farro Fried Rice has all the flavor of classic fried rice with soy sauce, plus a bit of heat from red pepper flakes and some spicy ginger. I’m totally happy having smoke coming out my ears from a spicy dish, but sadly the rest of my family doesn’t appreciate it. I add just enough to balance things out, but if you’re a spice lover, by all means crank up the heat. 🙂
I honestly didn’t miss the rice in this dish at all — the farro was so satisfying! It had a delicious toasty, nutty flavor, and worked so well with the Asian flavors.
Did I mention that this is so much better than takeout? It is. It really is. 🙂
Don’t forget to check out the 30 Minute Meals from the talented bloggers below for more 30 Minute Meal inspiration!
Hazelnut Chicken One Pot Pasta by Bake. Eat. Repeat.
Cauliflower-Apple Fritters with Mixed Greens by Floating Kitchen
Veggie-Packed Peanut Noodles by Flying on Jess Fuel
Roasted Sweet Potato and Arugula Pasta with Chickpeas by Kristine’s Kitchen
Alice Springs Shrimp Quesadilla by Maebells
Unstuffed Pepper Bake by Pumpkin ‘N Spice
Pan-Fried Gnocchi with Sun Dried Tomatoes and White Beans by Sweet Peas & Saffron
One-Pot Italian Chicken and Orzo Pasta by Whole and Heavenly Oven
- 1 cup farro, uncooked
- 4-6 tablespoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes*
- 1 teaspoon freshly grated ginger*
- 1 bunch bok choy, chopped
- 1 cup organic frozen vegetable medley, thawed
- 3 green onions, chopped (both white and green parts)
- 5-6 tablespoons reduced sodium soy sauce
- 3 large eggs, lightly beaten
- salt and pepper, to taste
- Cook the farro according to package instructions.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add the sliced mushrooms and cook 5-8 minutes until browned and the moisture has evaporated. Add the garlic, red pepper flakes, and ginger, and saute 30 seconds. Add another tablespoon of olive oil along with the bok choy, thawed frozen vegetables, and green onions and saute 1-2 minutes until the bok choy has wilted.
- When the farro is done, drain it, then add it to the skillet with the soy sauce, and 2 more tablespoons of olive oil. Saute 2 more minutes, then make a well in the center of the skillet. Add the eggs and scramble in the center, then stir into the farro mixture until well combined. Add the remaining 2 tablespoons of olive oil, if desired, and salt and pepper, to taste. Enjoy!
Cubed chicken or pork can easily be added to this meal. Simply cook the meat first, and place in a bowl while you cook the veggies. Add the meat back in when you add the farro.
This makes great leftovers! Just add a bit more olive oil if it seems dry.
Recipe by Flavor the Moments.