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!