Freekeh stir-fry bowls
4 tbsp(s), chopped fresh
3 medium, sliced
3 clove(s), large, minced
2 tbsp(s), minced, peeled, fresh
Uncooked sugar snap peas
2 cup(s), trimmed and halved
2 cup(s), small
Uncooked bell pepper(s)
1 item(s), small, red variety
Sriracha hot sauce
2 tbsp(s), optional, for serving
½ item(s), cut into 4 wedges for serving
- Combine freekeh, water, and 0.5 ml (⅛ tsp) salt in small saucepan and bring to boil over high heat. Reduce heat to low and simmer, covered, until freekeh is tender, about 25 minutes. Drain in colander. Rinse under cold running water until cool; drain again.
- Meanwhile, whisk together eggs, 2 tablespoons cilantro, remaining 1/8 teaspoon salt, and black pepper in small bowl. Heat 1 teaspoon oil in wok or large deep skillet over high heat. Add egg mixture and swirl to coat pan; stir-fry until set, about 1 minute. Transfer to small bowl.
- Wipe out wok. Heat remaining 3 teaspoons oil in wok over high heat. Add scallions, garlic, and ginger; stir-fry just until fragrant, about 30 seconds. Add snap peas, broccoli, and bell pepper; stir-fry just until snap peas and broccoli turn bright green, about 3 minutes. Reduce heat to medium. Add freekeh and soy sauce; stir-fry until hot, about 2 minutes longer.
- Divide freekeh mixture evenly among 4 bowls; top evenly with egg and remaining 2 tablespoons cilantro. Serve with sriracha and lime wedges.
- Serving size: 1 1/2 cups