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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Travis McShane’s Farro “Fried Rice”

 

Ingredients: 

Olive oil
Leftover chicken, shredded and roughly chopped
1 bunch scallions, sliced, tops and bottoms separated
2 cups cooked farro (using package instructions)
½ cup toasted hazelnuts
½ cup frozen or fresh cooked peas
2 eggs, scrambled
1 Tbsp. soy sauce
1 Tbsp. fish sauce
1 lime
3 to 5 sprigs cilantro

Recipe directions: 

In a hot pan, add olive oil over medium-high heat. Once the oil is very hot, add the chicken. Allow the chicken to crisp up a little then add the whites of the scallions. Sauté for about 30 seconds. Allow the pan to get very hot again and add farro, stirring. Add the hazelnuts, peas, and egg. Once everything is hot, season with soy sauce and fish sauce. The key is to add a little bit at a time – you do not want to add too much and lose the flavor of the farro.

When you are ready to serve, squeeze lime over and sprinkle with cilantro and the greens of the scallions.

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