Farro & Salmon Fried Rice

Fried rice is a classic dish that everyone loves. But this Farro & Salmon Fried Rice takes things to a whole new level. It’s healthy, flavorful, and perfect for any occasion. So ditch the take-out and try this homemade recipe instead!

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Servings: servings

Calories: 375kcal

Author: Meiko Temple

Ingredients

Pan Fried Salmon

1 tablespoon vegetable oil
8 oz skinless salmon fillet cut ¾ inch segments
1 teaspoon kosher salt
½ teaspoon black pepper

Stir-Fried Farro

2 tablespoons vegetable oil divided
1 small onion finely chopped
2 medium cloves garlic minced
1 tablespoon fresh ginger finely chopped [optional]
8 oz frozen peas & carrots
2 cups cooked Bob’s Red Mill Organic Farro
1 tablespoon vegetarian oyster sauce or vegetarian stir fry sauce
2 teaspoons soy sauce coconut aminos or gluten-free Tamari
1 ½ teaspoons rice vinegar
1 teaspoon sesame oil optional
1 large egg whisked
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 tablespoon butter
2 scallions thinly sliced

Instructions

To prepare salmon:

Cut salmon into 1-inch-thick segments then season with salt and pepper on both sides.
Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high. Add the salmon in a single layer and cook 1 to 2 minutes per side. Transfer to a plate.

To prepare farro fried rice:

In a wok or large nonstick skillet over high heat add 1 1/2 tablespoons vegetable oil and heat until smoking.
Add onion, garlic and ginger, stirring, until fragrant, about 1 minute.
Add frozen peas and carrots and cook for 2 minutes. Vegetable should be defrosted before proceeding.
Add cooked farro and all wet ingredients stir fry sauce, soy sauce, rice wine vinegar, and sesame oil. Cook for 1-2 minutes until liquid evaporates.
Reduce heat to medium, push the farro to one side of the wok. Add 1/2 tablespoon vegetable oil and add the eggs to the empty side. Let sit 30 seconds or until eggs are just starting to set around the edges, then gently scramble until cooked through for 1 to 2 minutes. Stir to combine with the rice.
Gently fold in the salmon, butter, and scallions and serve immediately.

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Notes

To Prepare Farro:

- Add 1 cup of Bob’s Red Mill Organic Farro to a fine-mesh strainer. Rinse and wash under running cool water for about 1 minute. Shake and lightly press to drain.
- In a medium pot over high heat bring 3 cups of water to a boil. Add in farro, and 1 teaspoon salt. Cook for 3 minutes on high then reduce to medium and simmer for 25 minutes uncovered, stirring occasionally.
- When the farro is done cooking, add farro back to clean fine-mesh strainer and rinse under cold water for 30 seconds. Drain thoroughly then transfer to a parchment-lined baking sheet, spread into a thin layer, and cool to room temperature. Add to the refrigerator for 5 to 10 minutes while preparing the other ingredients.

Farro Cooking Tips: 

- Cook farro until tender but not mushy. If the farro is fully cooked but liquid remains, strain out the excess liquid. Don’t overcook.
- The farro can be cooked up to 2 days ahead.
- Let farro cool for better texture - I actually put the tray of freshly cooked and spread out farro into the freezer for 5 - 15 minutes to cool it right down.

Vegetarian Oyster Sauce Recommendations - if you have a shellfish aversion there are some great substitutes for oyster sauce.

Lucky Foods Organic Oyster Flavored Vegan Sauce
Lee Kum Kee Vegetarian Mushroom Flavored Stir-Fry Sauce
Kimlan Vegetarian Mushroom Oyster Sauce
Wa Jan Shan Vegetarian Mushroom Oyster Sauce

Nutrition

Equipment

Chef's Knife

Cutting Board

Measuring Tools

Wok

Fine Mesh Strainer

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.