Chicken & Farro "Fried Rice" with Peanuts & Ponzu Mayo

Chicken & Farro "Fried Rice"

with Peanuts & Ponzu Mayo

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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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
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Mayonnaise
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Ghee
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!

Tips from Home Chefs

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!

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