- Prep-time: / Ready In:
- Makes 7 cups
- Serving size: 1¾ cups
- Print/save recipe
Farro takes the place of white rice in this healthy oil-free variation of Chinese fried rice. Kale—the king of nutrient-dense leafy greens—steps into a starring role amongst the other colorful veggies, which perfectly complement the chewy grains. A simple stir-fry sauce, infused with the fresh flavors of ginger and lime juice, adds brightness, while a sprinkling of sesame seeds creates a delicate crunchy garnish. Ready in just 30 minutes, this easy fried rice is bound to become a regular in your weekday recipe rotation.
Tip: If you aren’t a fan of farro, feel free to substitute your favorite whole grain for equally delicious results.
Ingredients
- 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
- 2 tablespoons sesame seeds, toasted
Instructions
- In a large skillet cook frozen vegetables and garlic over medium 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 skillet; mix well. Stir in soy sauce mixture. Cook 2 to 3 minutes or until the kale has wilted.
- Top with scallions and sesame seeds.
Per serving (1¾ cups): 498 calories, 80 g carbohydrates, 19 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 325 mg sodium, 19 g fiber, 6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (23)
(5 from 9 votes)Looks like a good recipe, but why no print icon?
Hi Vera, The print button is at the top, just below the image and to the right of where it says, "Makes 7 cups."
What are frozen stir fry vegetables? Never heard of them and would love the convenience.
I have seen bags at Whole Foods. They usually have peppers, onions, mushrooms, broccoli etc.
Hi Dee, In many supermarkets, you'll find bags of Frozen Stir-Fry Vegetables. They include things like carrots, peas, baby corn, broccoli, snow peas, and zucchini—every brand has a slightly different mix. They have been partially cooked just after picking. And yes, they can be a great time-saving device for days when you're cooking a meal in a hurry! Be sure to read the ingredients to ensure there is no added oil, and avoid the kits that include a sachet filled with sauce. I hope that helps!
Please provide nutrition information. Thank you
Hi Nora, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates!
Just wanted to know if this can be served cold?
Hi Iris, While we haven't tried it ourselves, we think this recipe would probably taste nice at room temperature. You may lose a little flavor if it's chilled/cold, but you can always give it a try! Let us know how it goes.
Easy and delicious. I am new to the vegetarian community, and this recipe was a great jumping off place for grain bowl recipes!
Only had a medley of frozen veggies but it worked great! Delicious. Definitely going in our rotation. Will experiment with other veggies!
Delicious! Everyone loved this dish. Now to checkout your other recipes….
This recipe is so delicious! We made this tonight. I encourage everyone to try this. ☆☆☆☆☆
This was so delicious! I did make a couple of changes though. Agave instead of maple syrup, fresh broccoli, onion, celery, mushrooms instead of frozen veggies, cashews instead of sesame seeds. I would definitely make this again! The farro was a welcome change for a stir fry, and I hadn’t thought of that before. Two thumbs up
Looks like a great meal!
I think instruction 2 and 3 are enough..at the end, we can follow instruction 1 after finishing instruction 2 and 3.
Part of instruction 2 is adding the kale and farro to the skillet of already cooked vegetables and garlic from instruction 1. Instruction 3 is topping with scallions and sesame seeds. Therefore, you need to complete step 1, before you complete steps 2 and 3.
can you substitute rice for farro?
Umm. That’s totally not the point!
7 cups soup and 12 breadsticks?????????
I was wondering that too!!!
Second paragraph above: "Tip: If you aren’t a fan of farro, feel free to substitute your favorite whole grain for equally delicious results."
I see some red pepper and broccoli tossed in the salad. Looks very refreshing! I may just try this recipe!