Farro Fried Rice with Brussels Sprouts

Farro Fried Rice with Brussels Sprouts

If you caught Friday’s post, then you’ve already seen the shorthand version of this recipe. I love this one because it’s an easy go-to “use what you have in your fridge” sort of thing. Especially if what you have in your fridge right now is leftover farro. If you don’t have cooked farro in your fridge at this moment, I suggest making this hearty salad tonight, and this fried “rice” recipe tomorrow. You’ll be halfway there.

Farro Fried Rice with Brussels Sprouts

Of course, you can just make this with brown rice or white rice or whatever you have. I thought farro was a fun alternative because I just love those chewy nutty grains. Jack fried some shallots and set them aside (one of his duties around here: fry man) while I quickly sautéed leeks, added shredded Brussels sprouts and so on and so forth. This recipe is super quick, so be sure to have all of the ingredients prepped and ready to add to the pan.

After you have your shallots ready and your “fried rice” mixed up, just plate it by putting the fried rice on a plate, place a fried egg on top, then garnish with the shallots. Simple!

Farro Fried Rice with Brussels Sprouts

4.5 from 2 reviews
Farro Fried Rice with Brussels Sprouts
 
Serves: serves 2
Ingredients
  • 1 shallot, thinly sliced
  • 2 eggs
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts, sliced and rinsed well (2 cups)
  • 12 Brussels sprouts, thinly sliced & shredded (1.5 cups)
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 teaspoons rice vinegar
  • 1½ cups cooked farro* (see note)
  • 1 teaspoon tamari, more to taste
  • 1 scallion, chopped
  • lime slices, for serving
  • sriracha, optional
Instructions
  1. In a small pan, fry the shallots in ½ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so it’s helpful to fry one to test your timing. Drain on a paper towel-lined plate.
  2. Fry eggs and set aside.
  3. In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the garlic, ginger and rice vinegar and toss to incorporate. Add the farro, tamari and scallions and toss again. Let cook for another few minutes until the farro is warmed through. Taste and adjust seasonings.
  4. Divide the farro mixture evenly between two plates and top each with a fried egg and the shallots, if using. Serve with lime slices and sriracha.
Notes
*I like to cook my farro like pasta. Bring a pot of water to a boil, then add the farro. Cook until it's tender and chewy, but not mushy (I stop just as the kernels have just started to open up). This can take between about 20-40 minutes, just taste as you go. Drain and let it dry before using.

To make this gluten free, use brown rice instead of farro.

Farro Fried Rice with Brussels Sprouts


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

15 comments

  1. Taste of France from francetaste.wordpress.com on said:

    This looks great! I was wondering about the Brussels sprouts from the last post. Fall school vacation starts this week and I need lunch ideas.

  2. This looks so simple and amazing! Farro is one of my favorite grains so I cannot wait to try this.

  3. Greta Gretz on said:

    FYI-
    Trader Joe’s has pre-shredded bagged Brussels sprouts

  4. RO from intheknowwithro.blogspot.com on said:

    I like brussel sprouts and eggs, so this looks like a great recipe to try. Hugs..😀

    • Stacey on said:

      Have you tried this recipe?

  5. thefolia on said:

    Such a beautiful and complete bowl of nutrition…happy feasting!

  6. Luisa on said:

    Hey!
    I don’t know if you’ve already seen it, but on this video of NPR’s All Songs Considered Tiny House Concert they are filming this really cute tiny house and the owner has your book on display.
    https://www.youtube.com/watch?v=Zvg1TxWp-pg
    Thought you’d like to know! And the music is quite nice 🙂

    PS: sorry if it’s non-recipe relatable. also, love your blog!

  7. Pingback: Fall Weeknight Meal Planning Tips - Love and Lemons

  8. Stacey on said:

    I tried out your meal planning tip post and made the farro in advance for the salad. I ended up using 1/2 cup less than this recipe calls for but it turned out great! Super quick and easy. I bought the quick cook 10 minute farro from trader joes as well as the pre-shredded brussels sprouts. Paying a little more and having bought the veggies pre chopped save me some time and dishes. Will be making this again!

    • Hi Stacey – I’m so glad you liked the tips and the recipe! Great to know that those convenience items are available 🙂

  9. Platt College from plattcolleges.edu on said:

    My parakeet loves brussel spouts. Can’t get enough.

  10. Jen @ sweetgreenkitchen.com on said:

    I’m a big fan of stir frying leftover brown rice with lots of greens and a little soy sauce and then topping the whole thing with a fried egg, using farro in place of my rice sounds like a delicious twist on one of my favorite meals and I just love Brussels sprouts every which way, yum!

  11. Dany on said:

    There’s nothing I love more than a good fried rice! I’ve never tried farro and this looks like recipes I make all the time, so it’ll be interesting trying this. I would probably roast my Brussel sprouts and cut them up into larger pieces though, but just because they’re my favorite!

  12. Pingback: Maple-Balsamic Roasted Brussels Sprouts Recipe - Love and Lemons

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