Vegetable & Farro “Fried Rice”

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 and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic, chopped ginger, and sliced white bottoms of the scallions. Crack the eggs into a separate 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 medium dice. Thoroughly wash your hands immediately after handling. 

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved green beans and diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced carrots; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Add the prepared garlic, ginger, and white bottoms of the scallions and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 2 teaspoons 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. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

In the same pan, heat 2 teaspoons of olive 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; stir in the soy sauce and vinegar until combined. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro and vegetables garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!