Vegetable & Freekeh “Fried Rice” with Peanuts & Furikake

Vegetable & Freekeh “Fried Rice”

with Peanuts & Furikake

35 MIN
9 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this spin on the Chinese takeout favorite, we’re swapping in freekeh, a type of toasted wheat whose hearty texture complements a flavorful combination of sautéed vegetables and scrambled eggs. We’re topping it all with a sprinkle of crunchy peanuts and furikake—a vibrant Japanese blend that highlights dried seaweed, sesame seeds, and chile flakes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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tips & techniques
Cook the freekeh:
1 Cook the freekeh:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice the stems and roughly chop the leaves, keeping them separate. Combine the sliced carrots and sliced gai lan stems in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl; add the sliced 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. Crack the eggs into a separate bowl; season with salt and pepper and beat until smooth. Roughly chop the peanuts

Cook the vegetables & eggs:
3 Cook the vegetables & eggs:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared carrots and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared pepper-aromatics mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped gai lan leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon 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. 

Finish the freekeh & serve your dish:
4 Finish the freekeh & serve your dish:

In the same pan, heat 1 teaspoon 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; 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. Serve the finished freekeh topped with the chopped peanuts, sliced green tops of the scallions, and furikake. Enjoy!

Tips from Home Chefs

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Cook the freekeh:
1 Cook the freekeh:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice the stems and roughly chop the leaves, keeping them separate. Combine the sliced carrots and sliced gai lan stems in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl; add the sliced 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. Crack the eggs into a separate bowl; season with salt and pepper and beat until smooth. Roughly chop the peanuts

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

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared carrots and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared pepper-aromatics mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped gai lan leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon 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 the freekeh & serve your dish:

In the same pan, heat 1 teaspoon 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; 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. Serve the finished freekeh topped with the chopped peanuts, sliced green tops of the scallions, and furikake. Enjoy!

Finish the freekeh & serve your dish:
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