Have a leftover grain in your fridge? Then you've come to the right place. We love this easy fried "rice" made with Brussels sprouts & leeks.
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.
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
- 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 (1½ 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
- 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.
- Fry eggs and set aside.
- 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.
- 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.
To make this gluten free, use brown rice instead of farro.