I used to have to hunt for it in Italian specialty stores, where I would find it in exotic looking little bags that I felt a little guilty about snipping open because they were so pretty. But now it’s in my regular old grocery store right next to the rice and the barley. And speaking of rice and barley, farro is in the same general category, except it is a little more sassy. It’s got a nutty, chewy, delectable flavor that I am addicted to.
Which is why I make extra, which is how I ended up with shrimp fried farro for dinner one night. I sautéed some nice big shrimp in a little vegetable oil with some chopped garlic and ginger. Then I added in some soy sauce, a little sesame oil and some rice vinegar, and the cooked farro and stirred it all around until the farro was hot and coated with all the other deliciousness in the pan. Meantime I had some eggs poaching on the other side of the stove (click here for my fool-proof method for poaching eggs!). When everything was done, I scooped some farro and shrimp onto each plate, topped it with a poached egg and a handful of chopped scallions, and cut into the egg so the creamy yolk could melt into everything.
I’ve now ruined regular shrimp fried rice for myself, because this is my new best shrimp fried friend. #sorrynotsorry
- 12 large shrimp, peeled and deveined
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 cups cooked farro
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 4 eggs
- 2 scallions, chopped
- Heat vegetable oil over medium high heat in large deep skillet. Add garlic and ginger and stir for a few seconds. Add shrimp and cook through, about 2-3 minutes.
- Add farro, then soy sauce, sesame oil and rice vinegar. Stir until well combined and heated through.
- Meantime, poach the eggs (or fry them if you like that method).
- When everything is done, divide shrimp and farro among plates. Top each with an egg and scatter scallions on top. Serve immediately. Be very happy you made extra farro.