Farro is an Italian variety of wheat with grains that turn tender and toothsome with cooking. It's often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.
Recipe courtesy of Food Network Kitchen
Ingredients
1 cup farro
1 bunch scallions, sliced, white and green parts kept separate
2 cloves garlic, finely chopped
1-inch piece peeled fresh ginger, finely chopped
Pinch crushed red pepper
Kosher salt
Pinch sugar
1 tablespoon plus 1 teaspoon vegetable oil
1 medium carrot, thinly sliced
1 cup thawed frozen peas
1 cup bean sprouts
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 large eggs, lightly beaten
Directions
Bring a medium saucepan filled two-thirds full of water to a boil. Add the farro and cook until tender but still chewy, about 15 minutes. Drain well and cool. (This can be done one day ahead).
Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes. Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds. Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes. Remove from the heat and transfer to a serving dish.
Wipe out the skillet, add the remaining 1 teaspoon of oil and place over medium-high heat. Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds. Scrape eggs over the farro and stir to incorporate. Sprinkle with the remaining scallion green and serve hot.
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