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Farro 'Fried' Rice


3 Servings

Prep Time:

10 Minutes

Cook Time:

10 Minutes

Total Time:

20 Minutes

This dish is very easy to throw together and makes for a filling dinner option. I used frozen peppers and onions and then added fresh shredded carrots rather than frozen stir-fry veggies.


  • 12- to 16-oz. package frozen stir-fry vegetables

  • 3 cloves garlic, minced

  • 2 tablespoons reduced-sodium soy sauce or tamari

  • 1 tablespoon lime juice

  • 2 teaspoon grated fresh ginger

  • 1 teaspoon pure maple syrup

  • ¼ teaspoon red pepper flakes (optional)

  • ⅛ teaspoon ground white pepper

  • 4 cups cooked farro

  • 3 cups thinly sliced kale, stems removed

  • ¼ cup sliced scallions (optional)

  • 2 tablespoons sesame seeds, toasted (optional) 


Make sure farro is cooked (according to package). In a large skillet, cook frozen vegetables and garlic over medium for 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. In a small bowl stir together ¼ cup water and the next six ingredients (through white pepper). Add farro and kale to the skillet; mix well. Stir in soy sauce mixture. Cook for 2 to 3 minutes or until the kale has wilted. Top with scallions and sesame seeds.

Recipe originally from Forks Over Knives

Recipe Origin:

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