How to Make Fried Farro
Cut your veggies., Boil your farro., Make a seasoned scallion-white mix., Saute your carrots and scallion-white mix., Add your farro and other veggies., Cook your eggs., Complete your dish.
Step-by-Step Guide
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Step 1: Cut your veggies.
Trim the scallions’ green ends from the white and slice them up separately.
Peel and chop your ginger and garlic.
Slice your carrot., Fill ⅔ of a medium saucepan with water.
Turn the burner to medium-high heat.
Dump your farro in once the water comes to a boil.
Cook for roughly 15 minutes, or until the farro turns chewy and tender.
Drain the farro through a strainer., While the farro boils, transfer your scallion whites to a small mixing bowl.
Add your garlic, ginger, crushed red pepper, sugar, and ½ teaspoon of your salt.
Stir to combine., Coat the bottom of a large skillet with 1 tablespoon of the vegetable oil and then turn the burner to medium high-heat.
Saute your carrots for two minutes, or until they start to become tender.
Add your scallion-white mix and cook for another 30 seconds. , Stir your boiled farro in, plus the peas, beans sprouts, and about half of your scallion greens.
Then stir in your soy sauce and sesame oil for flavoring.
Fry them all together for two minutes, then scoop it out into a serving dish., Wipe your skillet clean of any lingering food.
Then coat the bottom with another teaspoon of vegetable oil.
Crack the eggs open and sprinkle the remaining salt over them.
Cook them as is until bubbles begin to form.
Start stirring them non-stop at this point for about 30 seconds, or until they have fully cooked., Transfer the eggs to your serving dish.
Stir them into the farro.
Garnish with the other half of your scallions and serve.Store any leftovers in an airtight container within two hours of cooking and refrigerate.
They should last between three or four days.
Freezing them may make them last longer, but will ruin the eggs' texture. -
Step 2: Boil your farro.
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Step 3: Make a seasoned scallion-white mix.
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Step 4: Saute your carrots and scallion-white mix.
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Step 5: Add your farro and other veggies.
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Step 6: Cook your eggs.
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Step 7: Complete your dish.
Detailed Guide
Trim the scallions’ green ends from the white and slice them up separately.
Peel and chop your ginger and garlic.
Slice your carrot., Fill ⅔ of a medium saucepan with water.
Turn the burner to medium-high heat.
Dump your farro in once the water comes to a boil.
Cook for roughly 15 minutes, or until the farro turns chewy and tender.
Drain the farro through a strainer., While the farro boils, transfer your scallion whites to a small mixing bowl.
Add your garlic, ginger, crushed red pepper, sugar, and ½ teaspoon of your salt.
Stir to combine., Coat the bottom of a large skillet with 1 tablespoon of the vegetable oil and then turn the burner to medium high-heat.
Saute your carrots for two minutes, or until they start to become tender.
Add your scallion-white mix and cook for another 30 seconds. , Stir your boiled farro in, plus the peas, beans sprouts, and about half of your scallion greens.
Then stir in your soy sauce and sesame oil for flavoring.
Fry them all together for two minutes, then scoop it out into a serving dish., Wipe your skillet clean of any lingering food.
Then coat the bottom with another teaspoon of vegetable oil.
Crack the eggs open and sprinkle the remaining salt over them.
Cook them as is until bubbles begin to form.
Start stirring them non-stop at this point for about 30 seconds, or until they have fully cooked., Transfer the eggs to your serving dish.
Stir them into the farro.
Garnish with the other half of your scallions and serve.Store any leftovers in an airtight container within two hours of cooking and refrigerate.
They should last between three or four days.
Freezing them may make them last longer, but will ruin the eggs' texture.
About the Author
Raymond Sanders
Brings years of experience writing about lifestyle and related subjects.
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