Chewy farro gets crisp and nutty in a hot skillet, then picks up bold flavor from kimchi and extra protein from eggs and adzuki beans. Avocado and cilantro cool the heat in this quick, colorful dinner for two.
THE RECIPE
Kimchi-Fried Farro
Prep10 min
Cook10 min
Total20 min
Serves4–6
Ingredients
Instructions
- In a medium bowl, beat the eggs with 1 teaspoon salt and ¼ teaspoon black pepper.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat.
- Add the cooked farro and cook until golden brown, 4 to 6 minutes, stirring only a few times so the grains toast and crisp.
- Add 1 cup of the kimchi and the adzuki beans. Cook, stirring often, until hot, about 2 minutes.
- Reduce the heat to low and pour in the beaten eggs. Immediately stir with a spatula and cook until the eggs are cooked but still soft, about 1 minute. Stir in the cilantro.
- Divide the kimchi-fried farro between two bowls. Top with the remaining ½ cup kimchi, sliced avocado, and extra cilantro, then serve immediately.
Tips and Storage
- Use chilled cooked farro so the grains toast instead of steaming.
- Stir the farro only a few times to develop crisp, golden spots.
- Add the eggs over low heat and stop cooking while they are still soft.
- Refrigerate leftovers for up to 3 days; add fresh avocado after reheating.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.