Fried Farro with Runny Egg

Serves 6 - Makes Great Leftovers - Photo Credit: Bon Appetit


  • 2 medium carrots, peeled, chopped
  • 1 green chile (such as jalapeño or Fresno), seeded, coarsely chopped
  • ½ cup white wine vinegar
  • 1 tsp. sugar
  • 1 tsp. kosher salt plus more
  • 5 Tbsp. olive oil, divided
  • 1½ cups semi-pearled farro
  • 2 garlic cloves, chopped, divided
  • 6 oz. maitake mushrooms, torn into 1” pieces
  • ½ bunch Tuscan kale, center ribs and stems removed, torn into 1” pieces
  • 1 Tbsp. fish sauce (nam pla or nuoc nam)
  • Freshly ground black pepper
  • ½ cup fresh flat-leaf parsley leaves
  • 2 large eggs
  • 2 scallions, thinly sliced
  • Crushed red pepper flakes

Shopping List

  • 2 medium carrots
  • 1 green chile (such as jalapeño or Fresno)
  • 1 head garlic
  • 6 oz maitake mushrooms OR shitake mushrooms
  • 1 bunch Tuscan kale
  • 1 bunch fresh flat-leaf parsley leaves
  • 1 bunch scallions
  • 1 box semi-pearled Farro
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Pantry List

  • 1 dozen large eggs
  • 1 bottle extra virgin olive oil, divided
  • 1 bottle white wine vinegar
  • 1 bottle fish sauce (nam pla or nuoc nam)
  • 1 container red pepper flakes
  • 1 box sugar
  • 1 box Kosher salt
  • 1 container black peppercorns
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  • Place carrots and chile in a small heatproof bowl. Bring vinegar, sugar, 1 tsp. salt, and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over carrots and chiles; let sit at least 30 minutes. Drain, reserving ¼ cup pickling liquid.
  • Meanwhile, heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add farro and half of garlic and cook, stirring constantly, until farro is dark brown, 8–10 minutes. Add 6 cups water and bring to a boil. Boil farro until tender but still firm to the bite, 25–30 minutes. Drain; let cool.
  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms and cook, tossing often, until soft and just starting to brown, 5–7 minutes. Using a slotted spoon, transfer to a plate. Add 2 Tbsp. oil, then kale and remaining garlic to skillet. Cook, tossing often, until kale is wilted, about 4 minutes. Add fish sauce, farro, mushrooms, and pickled carrots. Cook, tossing often, until warmed through, 5–7 minutes; season with salt and pepper and reserved pickling liquid. Mix in parsley; divide among bowls.
  • Heat remaining 1 Tbsp. oil in a small nonstick skillet over medium-high heat. Crack eggs into skillet and fry until egg whites are set but yolks are still soft and runny, about 3 minutes. Top farro with eggs and scallions; season with red pepper flakes. Just before serving, break up eggs and mix into farro.

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