Have a leftover grain in your fridge? Then you've come to the right place. We love this easy fried "rice" made with Brussels sprouts & leeks.
If you caught Friday’s post, then you’ve already seen the shorthand version of this recipe. I love this one because it’s an easy go-to “use what you have in your fridge” sort of thing. Especially if what you have in your fridge right now is leftover farro. If you don’t have cooked farro in your fridge at this moment, I suggest making this hearty salad tonight, and this fried “rice” recipe tomorrow. You’ll be halfway there.
Of course, you can just make this with brown rice or white rice or whatever you have. I thought farro was a fun alternative because I just love those chewy nutty grains. Jack fried some shallots and set them aside (one of his duties around here: fry man) while I quickly sautéed leeks, added shredded Brussels sprouts and so on and so forth. This recipe is super quick, so be sure to have all of the ingredients prepped and ready to add to the pan.
After you have your shallots ready and your “fried rice” mixed up, just plate it by putting the fried rice on a plate, place a fried egg on top, then garnish with the shallots. Simple!
Farro Fried Rice with Brussels Sprouts
- 1 shallot, thinly sliced
- 2 eggs
- 1 tablespoon olive oil
- 2 leeks, white and light green parts, sliced and rinsed well (2 cups)
- 12 Brussels sprouts, thinly sliced & shredded (1½ cups)
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 teaspoons rice vinegar
- 1½ cups cooked farro* (see note)
- 1 teaspoon tamari, more to taste
- 1 scallion, chopped
- lime slices, for serving
- sriracha, optional
- In a small pan, fry the shallots in ½ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so it’s helpful to fry one to test your timing. Drain on a paper towel-lined plate.
- Fry eggs and set aside.
- In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the garlic, ginger and rice vinegar and toss to incorporate. Add the farro, tamari and scallions and toss again. Let cook for another few minutes until the farro is warmed through. Taste and adjust seasonings.
- Divide the farro mixture evenly between two plates and top each with a fried egg and the shallots, if using. Serve with lime slices and sriracha.
To make this gluten free, use brown rice instead of farro.
I veganized this and used Just Egg instead of real egg. I added it in right before the farro to solidify/cook it. Amazing!!! I also kept the shallots as the base rather than as a topping. New top favorite meal!
I wasn’t sure this one would be a winner – but it was EXCELLENT. A++ and moving into regular rotation
Yay! I’m glad you loved it so much 🙂
This is one of the best new recipes I’ve tried in quite awhile! Highly recommends – especially with the sriracha
Hi Becky, I’m so glad you enjoyed it!
If I cant find leeks in the market, what should i substitute ?
Hi Rachel, I’d use scallions (green onions) – 1 small bunch (about 4 or 5). Hope that helps!
Looks good can’t wait to taste it!!!!
There’s nothing I love more than a good fried rice! I’ve never tried farro and this looks like recipes I make all the time, so it’ll be interesting trying this. I would probably roast my Brussel sprouts and cut them up into larger pieces though, but just because they’re my favorite!
I’m a big fan of stir frying leftover brown rice with lots of greens and a little soy sauce and then topping the whole thing with a fried egg, using farro in place of my rice sounds like a delicious twist on one of my favorite meals and I just love Brussels sprouts every which way, yum!
My parakeet loves brussel spouts. Can’t get enough.
I tried out your meal planning tip post and made the farro in advance for the salad. I ended up using 1/2 cup less than this recipe calls for but it turned out great! Super quick and easy. I bought the quick cook 10 minute farro from trader joes as well as the pre-shredded brussels sprouts. Paying a little more and having bought the veggies pre chopped save me some time and dishes. Will be making this again!
Hi Stacey – I’m so glad you liked the tips and the recipe! Great to know that those convenience items are available 🙂
Hey!
I don’t know if you’ve already seen it, but on this video of NPR’s All Songs Considered Tiny House Concert they are filming this really cute tiny house and the owner has your book on display.
https://www.youtube.com/watch?v=Zvg1TxWp-pg
Thought you’d like to know! And the music is quite nice 🙂
PS: sorry if it’s non-recipe relatable. also, love your blog!
Ha – so cool! Thanks for sharing 🙂
Such a beautiful and complete bowl of nutrition…happy feasting!
I like brussel sprouts and eggs, so this looks like a great recipe to try. Hugs..😀
Have you tried this recipe?
FYI-
Trader Joe’s has pre-shredded bagged Brussels sprouts
This looks so simple and amazing! Farro is one of my favorite grains so I cannot wait to try this.
This looks great! I was wondering about the Brussels sprouts from the last post. Fall school vacation starts this week and I need lunch ideas.