Farro Fried Rice with Brussels Sprouts
The recipe Farro Fried Rice with Brussels Sprouts is ready in around 45 minutes and is definitely a spectacular dairy free and lacto ovo vegetarian option for lovers of Chinese food. One serving contains 372 calories, 13g of protein, and 12g of fat. For $1.87 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 2. 294 people have tried and liked this recipe. If you have sriracha, cooked farro, olive oil, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Love & Lemons. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. Similar recipes are Bacon Brussels Sprouts Fried Rice, Fried Rice With Leeks And Brussels Sprouts, and Roasted Brussels Sprouts Farro Salad.
Servings: 2
Ingredients:
12 Brussels sprouts, thinly sliced & shredded (1.5 cups)
1½ cups cooked farro* (see note)
2 eggs
2 garlic cloves, minced
1 teaspoon ginger, grated
2 leeks, white and light green parts, sliced and rinsed well (2 cups)
lime slices, for serving
1 tablespoon olive oil
2 teaspoons rice vinegar
1 scallion, chopped
1 shallot, thinly sliced
sriracha, optional
1 teaspoon tamari, more to taste
Equipment:
frying pan
paper towels
Cooking instruction summary:
In a small pan, fry the shallots in inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so its 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.
Step by step:
1. In a small pan, fry the shallots in inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so its helpful to fry one to test your timing.
2. 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.
3. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes.
4. Add the garlic, ginger and rice vinegar and toss to incorporate.
5. Add the farro, tamari and scallions and toss again.
6. 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.
7. Serve with lime slices and sriracha.
Nutrition Information:
covered percent of daily need
