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Freekeh & Vegetable "Fried Rice" Fill 1 Created with Sketch.

with Honey-Sesame Carrots

Mediterranean Diet
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Classic fried rice gets a twist in this recipe: we’re swapping in freekeh (a type of toasted wheat) for hearty texture, then mixing in bites of broccoli and crisp snow peas. A fresh topping made from grated carrots marinated with honey, vinegar, and nutty sesame oil provides a touch of tangy-sweet flavor in every bite.

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Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Halve the peas crosswise. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the halved peas, chopped garlic and ginger, and sliced white bottoms of the scallions. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the peanuts.

Marinate the carrots:
3 Marinate the carrots:

While the freekeh continues to cook, in a medium bowl, whisk together the honey (kneading the packet before opening), sesame oil, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the grated carrots. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

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

While the carrots marinate, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the prepared pea mixture; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly 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 to taste. Wipe out the pan. 

Finish & serve your dish:
5 Finish & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked freekeh 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 remaining vinegar. Transfer to the bowl of cooked vegetables and eggs. Stir to combine and season with salt and pepper to taste. Serve the finished freekeh topped with the marinated carrots (including any marinating liquid), chopped peanuts, and sliced green tops of the scallions. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly. 

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Halve the peas crosswise. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the halved peas, chopped garlic and ginger, and sliced white bottoms of the scallions. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the peanuts.

Prepare the ingredients:
Marinate the carrots:
3 Marinate the carrots:

While the freekeh continues to cook, in a medium bowl, whisk together the honey (kneading the packet before opening), sesame oil, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the grated carrots. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Cook the vegetables & eggs:

While the carrots marinate, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the prepared pea mixture; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly 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 to taste. Wipe out the pan. 

Cook the vegetables & eggs:
Finish & serve your dish:
5 Finish & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked freekeh 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 remaining vinegar. Transfer to the bowl of cooked vegetables and eggs. Stir to combine and season with salt and pepper to taste. Serve the finished freekeh topped with the marinated carrots (including any marinating liquid), chopped peanuts, and sliced green tops of the scallions. Enjoy!