Freekeh fried 'rice'
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry freekeh
1 cup(s), (190g)
Egg(s)
4 medium
Fresh coriander
⅓ cup(s), chopped
Canola oil
2 tsp
Green shallot(s)
3 individual, thinly sliced, plus extra to serve
Garlic
3 clove(s), crushed
Fresh ginger
1½ tbs, grated
Sugar snap peas
150 g, halved
Broccoli
200 g, small florets
Red capsicum
1 medium, diced
Soy sauce
1½ tbs, light variety
Sriracha sauce
1 tbs, to serve
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Cook freekeh in a medium saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Refresh under cold water and drain.
2
Meanwhile, whisk together eggs and half the coriander in a medium bowl. Season with salt and pepper.
3
Heat 1 teaspoon oil in a large non-stick wok or frying pan over high heat. Add egg mixture and swirl to coat pan. Cook for 1 minute or until just set. Slide onto a board. Roll and thinly slice.
4
Heat remaining oil in wok. Stir-fry shallots, garlic and ginger for 30 seconds. Add sugar snaps, capsicum, broccoli and stir-fry for 3 minutes or until almost tender. Reduce heat to medium. Add freekeh and soy sauce and stir-fry for 1-2 minutes or until hot.
5
Divide stir-fry between bowls. Top with egg, remaining coriander and extra shallots. Serve drizzled with sriracha and lime wedges on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.