Green Veggie Farro Fried Rice
This green veggie farro fried rice makes for a quick and easy weeknight dinner! A fun twist on the classic dish, it’s made with chewy farro, bok choy, zucchini and cashews. Healthy and simple, it’s dairy free and vegetarian.
This post is sponsored by Bob’s Red Mill.
Let’s celebrate the start of spring with this oh-so-pretty green veggie farro fried rice!
It’s lean, mean and gorgeously green … and packed to the brim with the good stuff, I might add.
We have crisp bell pepper, zucchini, bok choy. Some red onion, garlic and ginger for tons of flavor. Sweet green peas, yummy scrambled eggs, crunchy creamy cashews, salty tamari. And of course, one of my favorite whole grains … farro.
The gang’s all here. Getting groovy together in a big skillet and just waiting to be enjoyed for an easy and healthy dinner.
Now, I’m sure many of you have heard me wax on all poetic about my love for farro but um, here we go again.
It’s nutty in flavor, perfectly chewy in texture and makes for a super fun sub for regular ol’ rice in fried rice. <— Fried farro? Ah, you know what I mean.
AND! Since we need to use cold farro in this recipe (i.e. we cook it in advance – say perhaps when you have time on the weekend?), the dish comes together nice and quick at right around 30 minutes. Weeknight meal anyone?
Now, I have tried a number of different brands of farro over the years (umm due to my mild obsession with the grain), and yet I always find myself coming back to Bob’s Red Mill Organic Farro.
It cooks perfectly each and every time and the texture is spot on. No weirdness, no fuss. Just wholesome, high quality goodness that results in the best possible final product. <— And I mean business when I talk about homemade fried
Tips & Tricks For This Green Veggie Farro Fried Rice
- First things first. I know it can be a pain to use cold farro, but please do! It’s key for both texture and that “fried” rice taste. So plan ahead and cook your farro in advance. I love to do this on the weekend so it’s ready to go for a super quick meal during the week.
- Also key. Once we add the cold farro to the skillet, we cook it for about 3 to 4 minutes, tossing and stirring occasionally. This process helps to develop that fried and toast-y flavor – so don’t rush or skip this step.
- I’ve listed a range for the soy sauce / tamari down in the recipe. I’d suggest starting with the lower amount and then adding more to taste. Remember you can always drizzle in more but can’t take it out!
- For my vegan friends and those with egg allergies – just leave out the eggs. It’s still completely delicious.
- And finally, this is also fantastic bulked up / topped with a protein of choice. Use whatever floats your boat – chicken, pork, tofu. Plenty of options.
Additional Fried Rice Recipes You Might Enjoy
- Pineapple Cashew Quinoa Fried Rice
- Vegetable Fried Rice
- Pineapple Pork Fried Rice
- Brussels Sprout Fried Brown Rice
- Pineapple Chicken Fried Rice
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 to 3 ½ tablespoons olive oil, divided
- 1 medium red onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium zucchini, chopped
- 16 ounces bok choy, ends trimmed, stems & leaves separated, then sliced
- ½ cup frozen peas
- 3 cloves garlic, minced
- 1 (1 to 1 ½-inch) piece fresh ginger, grated
- 4 large eggs, beaten with a fork
- about 4 ½ cups cooked Bob’s Red Mill Organic Farro, cold*
- ½ cup raw cashews
- 3 to 4 tablespoons low-sodium soy sauce or tamari, or to taste
- sriracha, for serving (optional)
- Add 2 tablespoons of the olive oil to a large nonstick skillet set over medium heat. When hot, add in the red onion and cook for about 2 to 3 minutes, until it starts to soften.
- Add in the bell pepper, zucchini and bok choy stems. Cook for about 5 minutes, until everything has started to soften.
- Add in the bok choy leaves, the frozen peas, garlic and ginger. Continue to cook for about 2 to 3 minutes, until the veggies are all tender. Remove the mixture to a medium bowl.
- If the skillet is dry, add in ½ tablespoon more oil and give it a swirl. Add in the eggs and cook, stirring frequently, until scrambled. Remove to the bowl with the veggies.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the cold farro. Cook for about 3 to 4 minutes, breaking up any clumps with a wooden spoon and stirring occasionally, until heated through and toasted.
- Turn down the heat to medium low, then add in the veggie/egg mixture, the cashews and the soy sauce. Continue to cook for about 1 minute, stirring frequently, until everything is nice and hot. Serve as desired!
*Cook 1 ½ cups dry farro according to package directions. It will give you this amount!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 283 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 124mg Sodium: 627mg Carbohydrates: 24g Fiber: 5g Sugar: 6g Protein: 13g
This post is sponsored by Bob’s Red Mill. I received compensation + product for writing this post, however all opinions and content are completely my own. As always, thank you for reading and letting me share brands that I truly love!