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

Chicken & Farro "Fried Rice"

with Peanuts & Ponzu Mayo

45 MIN
+$7.99/serving 4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    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 poblano pepper. It’s the perfect pairing for simply seared chicken topped with a tangy, creamy mayo.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chicken & Farro "Fried Rice" with Peanuts & Ponzu Mayo
    Title
    • 4 Flank Steaks
    • 1 cup Semi-Pearled Farro
    • ¾ lb Carrots
    • 2 Pasture-Raised Eggs
    • 3 Tbsps Roasted Peanuts
    • ½ lb Green Cabbage
    • 1 Poblano Pepper
    • 1 Tbsp Sesame Oil
    • ¼ cup Mayonnaise
    • 2 Tbsps Soy Sauce
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Vegetarian Ponzu Sauce
    • ⅓ cup East Asian-Style Sautéed Aromatics
    Cook the farro
    1 Cook the farro

    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. Turn off the heat. Drain thoroughly.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise and ponzu sauce.

    Cook the steak
    3 Cook the steak

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the vegetables & eggs
    4 Cook the vegetables & eggs

    In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced carrots and pepper pieces; 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; season with salt and pepper. Wipe out the pan.

    Finish the farro & serve your dish
    5 Finish 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 carefully 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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the finished farro topped with the sliced steaks and ponzu mayo. Garnish with the chopped peanuts. Enjoy! 

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    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. Turn off the heat. Drain thoroughly.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise and ponzu sauce.

    Prepare the ingredients
    Cook the steak
    3 Cook the steak

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Cook the vegetables & eggs

    In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced carrots and pepper pieces; 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; season with salt and pepper. Wipe out the pan.

    Cook the vegetables & eggs
    Finish the farro & serve your dish
    5 Finish 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 carefully 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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the finished farro topped with the sliced steaks and ponzu mayo. Garnish with the chopped peanuts. Enjoy! 

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