Fried Farro with Kimchi

This Fathers Day brought my husband new summer sandals and an unplanned gift of a new kitten! The sandals came from Costco, and the kitten came from the window well leading down to our basement. The frightened kitten was discovered in the early hours of Sunday morning meowing in a highpitched, insistent frenzy. After the terrified 8-week old little guy was discovered and cleared by the vet … we soon learned he had lost track of his stray litter and knew in our hearts we had no choice but to welcome Stormy to the family! Mozy and Suki are not exactly pleased … yet…


This week we also tried an excellent new recipe for Fried Farro with Kimchi – a variation of Korean fried rice – which is now added to my list of easy, go-to favorites. Only 4 key ingredients go into this fabulous entree, and then a basic Asian sauce of soy sauce, sesame oil, and rice vinegar. 

Farro is high in protein, fiber and B complex vitamins and is very low in gluten. It has a subtle nutty, chewy flavor and doesn’t release starch when it cooks, so the grains stay separated and marinate nicely with this saut√©ed crunchy rainbow chard and briney Kimchi base. The final step breaks a creamy egg yolk broken on top with a delicately fried egg – my husband’s speciality. Kimchi typically contains fish sauce but I discovered a vegan version at our local Fresh Farms market which was delicious and I highly recommend.

Fried Farro with Kimchi

  • 2 cups cooked farro
  • 1 bunch of rainbow chard, roughly chopped
  • 1 small jar kimchi, roughly chopped
  • 2 eggs
  • 2 TB sesame oil
  • 1 TB soy sauce
  • 1 TB rice vinegar
  • Sriracha, as desired

Simmer farro for 30 minutes. Heat 1 TB of sesame oil in a skillet over medium heat, then add a handful of chopped kimchi with its juice. Cook until kimchi is softened, about three minutes, then add one bunch chopped rainbow chard and 2 cups of cooked Farro, and a splash of water. Cook until greens are wilted and grains are warmed through. Stir in soy sauce, rice vinegar, and 1 TB sesame oil to taste. Top with a fried egg, yolk still creamy. We also added some fried tofu and sriracha, which is optional.

Advertisements