Special Fried Farro

Replace the rice with farro in this fried rice recipe. It’s so tasty and good for you too.

Replace the rice with farro in this fried rice recipe. It's so tasty and good for you too.

The other day I told you about how you can use farro in place of pasta to make a bolognese farro baked dish. Today’s fried “rice” dish has a similar idea where you switch out one carb for another, except here you’re subbing farro in for rice instead of pasta.

Farro is a very healthy grain with lots of nutrients and fiber. You can use it in a variety of dishes that call for rice. You’ll have to adjust the cooking times but the final dish will be delicious. To find out how to cook farro, head over here. If you can’t find farro in your grocery store (not all stores carry it) you can get it online. I like this farro from Bob’s Red Mill.

I hope you really love this recipe. I definitely do!

Special Fried Farro

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 2 large eggs
  • 1 Tbsp. vegetable oil
  • 1 tsp. sesame oil
  • 3 cups cooked farro (learn how to cook it here)
  • 2 tsp. soy sauce
  • 3/4 cup roasted cashews
  • 1 (9.2 oz) package marinated and baked tofu, cubed
  • 1/4 cup chopped green onion


  1. Heat a large non-stick skillet over medium low heat. Crack the eggs into a small bowl and mix them up really well. Pour them into the skillet and then tip the skillet around to spread them out. Cook until set completely, 2-3 minutes. Loosen with a spatula underneath and then roll the egg up jelly-roll-style. Transfer it to a cutting board and slice thinly into spirals. Set aside.
  2. Heat the vegetable and sesame oil in a large skillet or wok over medium heat. Add the farro and soy sauce, stir to heat through, 4-5 minutes. Add the cashews, tofu and eggs spirals. Stir gently and heat through, 2 minutes. Remove from heat. Serve topped with green onions.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!