Farro Fried Rice 

Inspired by love and lemons blog 


  • 1 shallot, thinly sliced
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil 
  • 2 leeks, white and light green parts, sliced and rinsed well (2 cups)
  • 12 Brussels sprouts, thinly sliced & shredded (1.5 cups)
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 teaspoons rice vinegar
  • 1½ cups farro
  • 1 scallion, chopped
  • lime slices, for serving



  1. Spread farro on baking sheet and roast in oven for 10 minutes at 350 degrees until browned 
  2. Remove from tray and soak in water overnight 
  3. Cook like pasta in ample water for 30-40 minutes (or until seeds start to open) 


  1. Add coconut oil to a small pan and heat for medium tempature.  Cook shallots for 30 seconds or until browned and set aside. 
  2. Add olive oil to pan and turn to medium heat. Add leeks and a pinch of salt and cook for 5 minutes (until soft)
  3. Stir in Brussels sprouts, and cook for 3 to 5 minutes. 
  4. Fry eggs and set aside.
  5. Mix in garlic, ginger and rice vinegar. Then, add the farro and cook for 2-3 minutes. 
  6. Top with shallots, scallions and salt and pepper to taste. 
  7. Place mixture on dish and create a small hole for the eggs to fit 
  8. Top with sesame seeds and fresh limes 

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