I had my heart set on Fried Rice. Having no rice in the house was just a minor set back. Introducing Shrimp Fried Farro.
Welcome Winter Thyme 2014. Today is our second straight day of snowbound living for the second time this year. We live in the sunny south, where the peaches grow and our people are as sweet as our tea. We’re not accustomed to waking up to this, although I must say it’s quite beautiful.
I’ve always said one of the things I love most about living in Georgia is that we enjoy all four seasons. Albeit our Summers are longer and our Winters are shorter, we still wait in anticipation for the daffodils to peak through the bare ground each Spring and have some of the prettiest Fall foliage imaginable. I will not complain about the snow, especially when the temperatures will be in the 50’s tomorrow. Instead I will embrace the food already in my fridge and pantry and be thankful for a little creative energy. The kind that turns out Shrimp Fried Farro.
Shrimp Fried Farro
- 3/4 cup farro
- 1/2 tsp. salt
- 2 cups water
- 3-4 slices bacon cut into 1/4-inch thick strips
- 1 small onion diced
- 1 carrot diced
- 1/2 cup frozen green peas
- 10-12 frozen peeled & deveined medium shrimp thawed
- 2 eggs
- 1 Tbl. sesame oil
- 1 Tbl. soy sauce
- black pepper
- Combine farro, salt and water in a medium sauce pan. Bring to a boil, then cover and reduce to a simmer. Continue cooking for 20-25 minutes until tender. Allow to cool to room temperature.
- In a large skillet, cook bacon over medium heat until browned. Add onion and carrot; sauté for 5 minutes. Add in peas, shrimp and 2 cups cooked farro. Stir fry to heat through.
- Make a well in the center. Add in sesame oil. Crack eggs into well and scramble. Drizzle soy sauce over farro mixture. Stir fry to combine all ingredients. Season with black pepper to taste.