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Vegetable & Freekeh "Fried Rice" with Shishito Peppers and Peanuts
15 min prep time
30 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Vegetable & Freekeh "Fried Rice" with Shishito Peppers and Peanuts
Classic fried rice gets a twist in this recipe: we’re swapping in freekeh (a type of toasted wheat), whose hearty texture complements a flavorful combination of scrambled eggs and sautéed green beans, carrots, and shishito peppers.
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15 min prep time
30 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Cook the freekeh: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
- Prepare the ingredients: Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic, chopped ginger, and sliced white bottoms of the scallions. Crack the eggs into a separate bowl. Season with salt and pepper; beat until smooth. Roughly chop the peanuts. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling.
- Cook the vegetables & eggs: In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans and pepper pieces in an even layer; season with salt (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced carrots. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the prepared garlic, ginger, and sliced white bottoms of the scallions and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.
- Finish & serve your dish: In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the cooked freekeh in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar until combined. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Serve the finished freekeh and vegetables garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 490
-
Total Fat
23g
- Saturated Fat 4g
- Trans Fats 0g
- Cholesterol 255mg
- Sodium 650mg
-
Total Carbohydrate
49g
- Dietary Fiber 11g
- Total Sugars 9g
- Added Sugars 0g
- Protein 24g
- Potassium 770mg
- Phosphorous 0mg
Ingredients
cracked freekeh
1/2 cup
fresh green beans
6 oz
carrots
6 oz (about 3 whole carrots)
garlic
2 clove
fresh ginger
1 (1-inch) piece
scallions
2
eggs
2
unsalted, roasted peanuts
3 tbsp
shishito peppers
3 oz
olive oil
3 tsp
crushed red pepper flakes
to taste
lower sodium soy sauce
1 tbsp
rice vinegar
1 tbsp
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