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.