Vegetable & Farro “Fried Rice” with Poblano Pepper & Peanuts

Vegetable & Farro “Fried Rice”

with Poblano Pepper & Peanuts

35 MIN
2 Servings
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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, eggs, green beans, and shishito peppers (which tend to be mild, but about one in ten can have quite a kick!).
9 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
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Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved Carb Conscious 600 Calories Or Less
  • Nutrition
  • Calories
    540 Cals (est.)
Vegetable & Farro “Fried Rice” with Poblano Pepper & Peanuts
  • 2 Pasture-Raised Eggs
  • ½ cup Semi-Pearled Farro
  • 6 oz Carrots
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Scallions
  • 6 oz Green Beans
  • 1 Tbsp Soy Sauce
  • 2 cloves Garlic
  • 1 Piece Ginger
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
  • 1 Poblano Pepper

Tips from Home Chefs

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Get This Recipe Delivered
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 and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients

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 stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients
Cook the vegetables & eggs
3 Cook the vegetables & eggs

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 pepper pieces 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. 

4 Finish & serve your dish

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!

Finish & serve your dish