Kimchi Fried Farro

Looking for a way to incorporate Choi’s Kimchi into your diet?  More than just a side or a snack, Choi’s Kimchi can be the focus of a dish like this fried grain dish.  This is a great way to use leftover grains from another meal.  You can substitute cooked quinoa, freekah, barley, or rice in this recipe as well, but we used cooked farro. Please enjoy!

Squeeze kimchi over a small bowl to catch juices.  add juice from jar and set aside.  Chop kimchi, set aside.  Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too. (Whenever you make a stir-fry, you should prep your ingredients in advance, but it doesn’t have to be a whole thing; just scoot these things into their own piles onto your cutting board.)

Heat olive oil in a large nonstick skillet over medium high heat. Crack eggs into pan, season with salt.  We like to break the yolks and scramble them a bit, you can also just fry the eggs for 4 minutes, until whites are golden and crisp on the edges, and puffing up and set near the yolks. Transfer your eggs to a plate.

Return skillet with oil to medium high heat, add carrot, and cook, tossing often, until slightly softened, for a couple of minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions start to turn color, about 3 more minutes. Add farro, soy sauce, sesame oil, and kimchi juice, and scrambled egg cook while tossing, until grains are slightly softenend, about two minutes. Season with salt, divide between plates, top with egg if fried over easy, top with nori, sesame seeds, and scallion tops.