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Photo of Freekeh fried 'rice' by WW

Freekeh fried 'rice'

1 - 6
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min


Dry freekeh

1 cup(s), (190g)


4 medium

Fresh coriander

cup(s), chopped

Canola oil

2 tsp

Green shallot(s)

3 individual, thinly sliced, plus extra to serve


3 clove(s), crushed

Fresh ginger

1½ tbs, grated

Sugar snap peas

150 g, halved


200 g, small florets

Red capsicum

1 medium, diced

Soy sauce

1½ tbs, light variety

Sriracha sauce

1 tbs, to serve


1 medium, cut into wedges, to serve


  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.