Photo of Freekeh stir-fry bowls by WW

Freekeh stir-fry bowls

Points® value
Total Time
40 min
10 min
30 min
Nutty-tasting freekeh is a great alternative to rice and can be used in the same sorts of dishes. This recipe is a take on egg fried rice and makes a tasty all-in-one dinner.


Freekeh, dry

200 g

Egg, whole, raw

4 medium, raw

Coriander, fresh

4 tablespoon(s)

Co-op Groundnut Oil

1 tablespoon(s), 4 tsp

Spring Onions

3 medium


3 clove(s)

Root Ginger

2 tablespoon(s)

Sugar Snap Peas

150 g

Broccoli, raw

200 g

Red pepper

1 medium

Amoy Light Soy Sauce

2 tablespoon(s)

Flying Goose Brand Sriracha Hot Chilli Sauce

20 ml


1 medium


  1. Put the freekeh, 625ml cold water and a pinch of salt into a small pan and bring to the boil over a high heat. Reduce the heat to low and simmer, covered, for 25 minutes, until the freekeh is tender but still has some bite. Drain, then rinse under cold running water and drain again.
  2. Meanwhile, in a small bowl, whisk together the eggs and half the coriander. Season well.
  3. Heat 1 teaspoon of the oil in a large nonstick wok or frying pan set over a high heat. Add the egg mixture and swirl to coat the pan. Stir-fry for 1 minute, until set, then transfer to a small bowl and set aside.
  4. Heat the remaining oil in the wok then stir-fry the spring onions, garlic and ginger for 30 seconds, until fragrant. Add the sugar snap peas, broccoli and pepper to the wok and stir-fry for 3-5 minutes, until the sugar snap peas and broccoli are bright green. Reduce the heat to medium and add the freekeh and soy sauce. Stir fry for 2-3 minutes, until hot.
  5. Divide the freekeh stir-fry between bowls, top with the egg and scatter over the remaining coriander and extra spring onions. Drizzle over the sriracha, if using, then serve with the lime wedges on the side.


To bulk this out or for added protein, you could add 4 x 120g cooked and shredded skinless chicken breast fillets.