Wholesome, flavorful, adaptable… simply delicious is the ancient grain known as farro.  I use farro almost everywhere I use rice and sometimes even pasta.  I like to make large batches and keep it in the freezer.  Farro is also a great way to mix in vegetables and proteins that may be expiring in your fridge, and that’s what I’ve done with this version of ‘fried rice.”

Farro "Fried" Rice

A great way to use up the veggies just turning in the fridge into a wholesome dish that's ideal as a main or side. This recipe is based on the veggies I used; you can however, use whatever veggies you have in whatever quantity you like.

 Course Main Course, Salad, Side Dish

 Servings 6


  • 1 1/2 cup Farro

  • 2 cup Vegetable stock or water, or a combo of both

  • 1 medium red pepper, diced

  • 1 cup broccoli, cut into small pieces including stems

  • 1 shallot, medium, sliced

  • 1 cup edamame, frozen

  • 1 large egg, to scramble in at the end

  • 1 tbs olive oil

  • 1 tbs tamari sauce or coconut aminos (optional)

  • 1 good shake of hot sauce (optional)


  1. Pour the uncooked farro into a medium-sized pot, add your liquid and bring to a boil. Lower the heat and simmer until the majority of the liquid is absorbed or the farro is cooked through.
    * You don't want the farro mushy, but rather, it should have an "al dente bite" to it.
    Strain and keep the warm farro in either the pot or in a container.

  2. In a medium/ large nonstick skillet, heat the olive oil. When shimmering, add the shallot and saute until just soft and translucent. Add the broccoli, and heat through, cooking it until it's slightly crispy. When it's just halfway to crispy and bright, add the red pepper and edamame and saute everything together.

  3. Add your cooked farro to the pan mixing well with your veggies. If needed, you can add a bit more olive oil. Toss in your coconut amimons, season with salt and pepper, and if you want some extra heat, a dash or two of hot sauce.
    In a small bowl, whisk the egg completely. Moving your "fried rice" to one side, pour in the egg and scramble it into medium sized pieces. Spoon the cooked egg about the "fried rice," and serve warm

This is a recipe that’s really up to you.  It only requires some boiling and some sautéing. It can be made a day or two ahead depending on what’s in your fridge.  I’ve always loved fried rice, because it seems like the best of everything — grains, proteins, and vegetables — and using farro doesn’t really alter the end result; but it does give off a glimmer of better nutrition.  If you’re curious about  whether you want “semi-pearled” or “pearled” – either is fine.  Whole farro takes longer to prepare, while semi or pearled takes less time.

I’ve written previously of my love for meals in a bowl.  Farro Fried Rice is right up there!  If you wanted to take farro up a notch, turn it into risotto, or simplify it by eating it warmed in the morning with a bit of maple syrup and cinnamon.  Once you begin making batches of farro, you’ll become incredibly creative…. and maybe perhaps a bit healthier!