This kimchi farro stir fry is absolutely delicious and makes the perfect dish for brunch!
The Deets:
Perfect weekend breakfast idea: a kimchi farro stir fry topped with a chili oil fried egg. This dish started as a way to use up some leftovers in my fridge, but it’s since become a weekend favorite that I can’t stop tinkering with. It’s quick, packed with flavor (especially if you’re a big kimchi fan), and surprisingly healthy. The best part? It only takes a few minutes to throw together, making it perfect for lazy mornings when you still want something delicious and satisfying.
To start, take your kimchi and squeeze out the juice into a small bowl—don’t toss it; you’ll use it later to amp up the flavor. Set the juice aside. Heat a generous drizzle of olive oil in a wok or large skillet over medium heat. Add minced garlic to the pan and sauté for about a minute, just until fragrant. Then, toss in your kimchi, cooked farro, and diced cucumbers. Stir everything together to combine, then spread it out across the bottom of the pan and let it sit for a minute or two without stirring. This gives the farro and veggies a chance to crisp up a little, adding a nice texture. Then crack an egg in for some extra protein!
The combination of flavors is bold and satisfying, and the runny yolk from the egg ties everything together beautifully. Serve it up hot and dig in—this dish is guaranteed to elevate your weekend mornings! Let me know what you think. Check out more of my recipes here.
Here’s how to make it:
Kimchi farro stir fry with a chili oil fried egg
Ingredients
- 1 cucumber peeled and sliced into thick sticks
- 1 cup cooked farro
- 1/2 cups kimchi depending on how much you want (ILOVE kimchi so went all in)
- 2 garlic cloves thinly sliced
- 3 tbsp soy sauce
- Splash of sesame oil
- Scallions for topping
- 2 eggs
- Sesame seeds for topping
- Sichuan chili oil for on top
Instructions
- Squeeze juice out of the kimchi and set aside.
- Add olive oil to a wok or skillet and add garlic. After a minute, add kimchi, farro, cucumbers. Stir to combine and let sit on the bottom of the pan. Add in soy sauce, kimchi juice, and sesame oil.
- Crack one egg into the pan and toss together to combine. Let sit untouched for about 2-3 min to let the veggies and grains get a little crispy on the outside. Top with an over easy egg, sesame seeds, chili oil and scallions. Enjoy!
