Photo of Freekeh stir-fry bowls by WW

Freekeh stir-fry bowls

8
6
2
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
We used a simple fried rice–style preparation for freekeh, a chewy, nutty whole grain. Eggs and lots of colorful veggies mixed in make it a complete one-dish meal. If you can’t find freekeh, you can use farro instead.

Ingredients

Uncooked freekeh

1 cup(s)

Water

2½ cup(s)

Table salt

¼ tsp

Egg(s)

4 large egg(s)

Cilantro

4 Tbsp, chopped fresh

Black pepper

tsp

Peanut oil

4 tsp

Uncooked scallion(s)

3 medium, sliced

Garlic clove(s)

3 medium clove(s), minced

Ginger root

2 Tbsp, minced peeled fresh

Uncooked sugar snap peas

2 cup(s), trimmed and halved

Broccoli florets

2 cup(s), small size

Uncooked bell pepper(s)

1 item(s), medium, red variety

Soy sauce

2 Tbsp

Fresh lime(s)

½ item(s), cut into 4 wedges

Instructions

  1. Combine freekeh, water, and 1/8 teaspoon 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.
  2. 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.
  3. 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.
  4. Divide freekeh mixture evenly among 4 bowls; top evenly with egg and remaining 2 tablespoons cilantro. Serve with sriracha and lime wedges.
  5. Serving size: 1 1/2 cups

Notes

Cook up the freekeh for this meal a day or two ahead and refrigerate. Just heat it for an extra couple of minutes when you add it to the wok in step 3.