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.
Ingredients
- 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
- 2 cups baby shrimp, washed and drained
- 1 cup chopped pineapple
- 6 tablespoons soy sauce
- 2 green onions, sliced thin
Instructions
- 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.