30-Minute Farro Fried Rice
30-Minute Farro Fried Rice is traditional fried rice with a farro twist! It’s a healthy, flavorful vegetarian dinner that’s perfect for busy weeknights!
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.
Christmas just isn’t on my radar yet!
One thing that’s always on my radar is a quick meal, 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.
See my complete list of 30 minute meals here.
Farro fried rice
I decided to do a spin on classic fried rice by using farro, because it’s one of my favorite grains. This farro fried rice has all the flavor of classic fried rice with soy sauce, plus a bit of heat from red pepper flakes and fresh ginger.
I made this a vegetarian meal, but it’s plenty hearty. The mushrooms give this farro fried rice a nice meaty flavor, and the eggs are a great source of protein.
I honestly didn’t miss the rice in this dish at all — the farro was so satisfying! The farro lends 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 really is. 🙂
What is farro?
If you’re not familiar with farro, it’s an ancient grain that’s derived from wheat. It’s very hearty, with a nutty flavor and chewy texture.
While farro is not gluten-free, it’s considerably lower in gluten than wheat.
I used farro in the place of rice in this dish for 2 reasons:
- Traditional fried rice requires leftover rice, but farro doesn’t.
- I absolutely love farro. I mentioned that already, didn’t I? 🙂
How to make farro fried rice
Using farro instead of rice makes this a true 30 minute meal, as farro doesn’t need to be made in advance like rice does. If you’re in the mood, try this traditional fried rice.
Since this is a 30 minute meal, I used a frozen organic vegetable medley to save some time, along with some fresh garlic, mushrooms, bok choy, and green onions. Not only does the frozen vegetable medley save on chopping time, my kids really love them, too.
- Farro takes 20 minutes to cook, so get that cooking first while you prep the veggies.
- Once the veggies are prepped, cook the mushrooms in the skillet with some olive oil, then add the garlic, red pepper flakes and ginger when the mushrooms have softened.
- Add more olive oil, the bok choy, vegetable medley and green onions, and cook 1-2 minutes until the bok choy has wilted.
- When the farro is done cooking, drain it well and add it to the skillet with the soy sauce and stir. Sauté 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, and salt and pepper, to taste.
Recipe tips and substitutions
- 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.
- If you prefer more spice, add more red pepper flakes!
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
- 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
- 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, and salt and pepper, to taste. Enjoy!
- *If you love spicy foods, add more red pepper flakes and ginger!
- 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 a bit dry.
Amount Per Serving: Calories: 331 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 96mg Sodium: 614mg Carbohydrates: 34g Fiber: 6g Sugar: 5g Protein: 12g