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Vegetable & Freekeh “Fried Rice”
with Shishito Peppers & Peanuts
35 MIN
2 Servings
From the Test Kitchen
Classic fried rice gets a twist in this recipe: we’re swapping in freekeh (a type of toasted wheat), whose hearty texture complements a flavorful combination of scrambled eggs and sautéed green beans, carrots, and shishito peppers.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Dietary Information
Vegetarian
WW Recommended
Diabetes Friendly
Plant-Forward
500 Calories Or Less
-
NutritionPER SERVING
-
Calories490 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
-
½ cup Cracked Freekeh
-
6 oz Carrots
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2 Scallions
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6 oz Green Beans
-
3 oz Shishito Peppers
-
2 cloves Garlic
-
1 Tbsp Soy Sauce
-
1 1-Inch Piece Ginger
-
3 Tbsps Roasted Peanuts
-
1 Tbsp Rice Vinegar
-
¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
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. Cut off and discard the stem ends of the green beans; halve crosswise. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. 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.
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 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 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 & 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 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 freekeh and vegetables garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!
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. Cut off and discard the stem ends of the green beans; halve crosswise. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. 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.
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 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 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 & 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 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 freekeh and vegetables garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!
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