Freekeh & Vegetable "Fried Rice" with Honey-Sesame Carrots
Mediterranean Diet

Freekeh & Vegetable "Fried Rice"

with Honey-Sesame Carrots

40 MIN
2 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

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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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tips & techniques
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!

Tips from Home Chefs

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!

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