Pineapple Baby Shrimp Farro Fried Rice
This pineapple and baby shrimp farro “fried rice” recipe is a healthy alternative to fried (white) rice, with a nutty, chewy flavor with fresh ingredients.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 4 cups cooked farro
- 3 teaspoons olive oil
- ½ medium onion chopped
- 1/2 cup red cabbage finely chopped
- 1/2 cup carrots finely chopped
- 1 cup cooked peas cooked and drained
- 1 cup fontina cheese
- 3 eggs scrambled
- 1 cup baby shrimp washed and drained
- 1 cup chopped pineapple
- 6 tablespoons soy sauce
- 2 green onions sliced thin
Heat a large non-stick skillet over a high heat. Add 2 tablespoons of oil. When oil is hot, add, onion, cabbage, and carrots, and stir-fry for 1-2 minutes (make sure to toss frequently so the veggies don’t burn).
Make sure peas, shrimp, and pineapple are all drained. Grate cheese and set aside. Scramble eggs in a separate pan.
Add 1 more tablespoon of oil, add (already cooked) farro, cook two more minutes, stirring frequently. Salt and pepper to taste. Drizzle soy sauce on top; mix well.
Add in the peas, cheese, scrambled eggs, pineapple, and shrimp. Lightly toss together.
Sprinkle with sliced green onion; serve.