Asian Style Farro with Carrot and Snow Peas topped with an Egg

Prep Time Cook Time Serves
10m 20m 4

Farro is an incredibly versatile grain that can be cooked and eaten cold in a salad for lunch or served warm for dinner. Its bland flavour, like pasta, allows it to be paired with many different ingredients. In this recipe I take an asian style approach adding ginger, garlic and soy sauce. Served warm with a crispy fried egg, this is a tasty and healthy dinner that appeals to all ages.


  • 2 cups farro
  • 2 tablespoons vegetable oil, plus more for coating cooked farro
  • 1 inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • 1 large carrot, grated
  • 1 package (about 2 cups) snow peas (mange tout) cut into 1/2 inch pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 eggs, fried until crispy on bottom, optional
  • Chili oil for drizzling, optional


Cook the farro according to package instructions. Once cooked and drained, drizzle with a touch of vegetable oil to keep farro from sticking together. Set aside.

In a wok or large skillet, heat the vegetable oil over medium high heat. Add the ginger and garlic and cook for about 30 seconds, stirring so it doesn’t burn or stick. Add the carrot and snow peas and sauté for a couple minutes until mostly cooked.

Add in the cooked farro, soy sauce and sesame oil. Toss to combine. Transfer to serving bowls. Top with a fried egg, green onions and drizzle of chili oil before serving.


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