Chicken & Farro "Fried Rice"

with Peanuts & Ponzu Mayo

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
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In this recipe, classic fried rice gets a twist: for hearty texture, we’re swapping in farro—a type of wheat that boasts an especially nutty flavor—then mixing in carrots, cabbage, and shishito peppers (which tend to be mild, but about one in ten can have quite a kick!). It’s the perfect pairing for simply seared chicken topped with a tangy, creamy mayo.

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fresh
ingredients
Chicken & Farro "Fried Rice" with Peanuts & Ponzu Mayo
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Pasture-Raised Eggs
  • 1 cup Semi-Pearled Farro
  • ¾ lb Carrots
  • ½ lb Green Cabbage
  • 3 oz Shishito Peppers
  • ½ cup Asian-Style Sautéed Aromatics
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sesame Oil
  • ¼ cup Mayonnaise
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Ghee
tried-and-true
kitchen tools
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

Prepare the ingredients & make the ponzu mayo:
2 Prepare the ingredients & make the ponzu mayo:

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into bowl; season with salt and pepper. Beat until smooth. Roughly chop the peanuts. Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a separate bowl, combine the mayonnaise and ponzu sauce

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.

* An instant-read thermometer should register 165°F.

Cook the vegetables & eggs:
4 Cook the vegetables & eggs:

In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot. Add the prepared carrots and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl and season with salt and pepper. Wipe out the pan.

Fry the farro & serve your dish:
5 Fry the farro & serve your dish:

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked farro in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and ponzu mayo. Garnish with the chopped peanuts. Enjoy!

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Cook the farro:
1 Cook the farro:

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

2 Prepare the ingredients & make the ponzu mayo:

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into bowl; season with salt and pepper. Beat until smooth. Roughly chop the peanuts. Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a separate bowl, combine the mayonnaise and ponzu sauce

Prepare the ingredients & make the ponzu mayo:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.

* An instant-read thermometer should register 165°F.

4 Cook the vegetables & eggs:

In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot. Add the prepared carrots and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl and season with salt and pepper. Wipe out the pan.

Cook the vegetables & eggs:
Fry the farro & serve your dish:
5 Fry the farro & serve your dish:

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked farro in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and ponzu mayo. Garnish with the chopped peanuts. Enjoy!