Ingredients:
4 large eggs, divided*
1 1/2 tablespoons tamari (soy sauce)
1 teaspoon fresh grated gingerroot
2 teaspoons toasted sesame oil
1/8 teaspoon + pinch of sea salt, divided
2 tablespoons avocado oil, divided
2 cups thin sliced baby bellas (6 ounces)
1 cup chopped fresh pencil thin asparagus or green bell pepper (1/2-inch pieces)
2 scallions, thinly sliced, green and white parts separated
1 1/2 cups packed cooked farro, chilled**
1/2 teaspoon chili-garlic sauce, or to taste
Optional garnishes: toasted sesame seeds and fresh cilantro leaves
Instructions:
1. In a small bowl, whisk together 2 eggs. Set aside.
2. In a small jar, shake together the tamari, ginger, sesame oil, and 1/8 teaspoon of salt.
Set aside.
3. Heat a large stick resistant skillet or griddle over medium heat, heat 1/2 tablespoon
(that’s 1 1/2 teaspoons) of avocado oil. Crack the 2 remaining eggs into the skillet
and fry as desired.
4. Meanwhile, heat the remaining 1 1/2 tablespoons of avocado oil in a wok or large
deep stick-resistant skillet over high heat. Add the baby bellas, asparagus, white part
of the scallions, and chilled farro and stir-fry until the veggies are lightly browned,
about 6 minutes. Add the tamari mixture and cook while stirring until well combined,
about 1 minute.
5. Move the vegetable mixture to the sides of the wok. Pour the whisked eggs into the
center and scramble the eggs until no longer runny, about 1 minute. Stir the
scrambled eggs with the farro-vegetable mixture to combine.
6. Remove the fried farro from the heat. Stir in the green part of the scallions. Transfer
to a platter. Top with the fried eggs, adding the remaining pinch salt to the fried
eggs. Drizzle with the chili-garlic sauce. Garnish, if desired. And serve.
*For a higher protein dish, use 6 instead of 4 total eggs. Fry 4 of the large eggs in step
#3. Or pair with lean protein, such as Herbed Breakfast Turkey Sausage Patties (see
recipe).
**Easy way to prepare farro: Combine 3/4 cup of 10-minute dry farro and 2 cups water.Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes (or12 minutes for softer farro). Remove from heat and let stand 5 minutes covered to complete the cooking process. Drain excess liquid. Chill in the refrigerator at least 2 hours or up to 2 days in advance. When ready to prepare this recipe, fluff farro with afork and use while chilled in step #3. Makes about 1 1/2 cups.
Serving suggestion: Enjoy with fresh seasonal fruit.