Inspired by one of those ‘I really don’t feel like cooking’ nights, my Vegetarian Fried Freekah celebrates the versatility of the comforting Chinese classic we all know and love. Fresh stir-fried seasonal vegies alongside coriander, ginger, tamari and plenty of plump, chewy freekah this recipe is fast to make and even faster to eat. Perfect for those nights that call for daggy sweat-pants and a bowl full of something simple, light and tasty.
1/3 cup coconut oil, melted – vegetable oil can be substituted here
4 free-range eggs, lightly beaten
1 carrot, peeled
1 red onion, finely sliced
1 tbsp fresh ginger, finely diced
½ cup shitake mushrooms, stems removed and caps finely sliced
4 cups freekah, cooked and cooled – make sure freekah is completely cooled (best left overnight to chill in the fridge)
1 small bunch of broccolini
2 tbsp coriander roots and stems, finely chopped
1 tbsp tamari – light soy sauce can be substituted here
2/3 cup spring onions, finely sliced on the diagonal
1 red chilli, optional for garnish
Heat half the oil in a hot wok until the surface appears to shimmer a little. Pour in beaten eggs and leave to cook on the base of the wok for 10 seconds because folding egg mixture over onto itself and lightly scrambling for about 1 minute or until almost cooked through. Remove omelette from the work and drain on a paper towel. Set aside.
Using a vegetable peeler, finely slice the carrot lengthways into ribbons and then slice with a knife into fine matchsticks. Set aside. Slice omelette into strips.
Heat the remaining oil in a wok over high heat. Add in onion, ginger, mushrooms and stir-fry for 1 minute. Add carrot, freekah, coriander, tamari and omelette and stir-fry for another 1½ minutes. Finally, toss in spring onions and fry for 30 seconds or until well combined and freekah is heated through.
Divide into four separate bowls and garnish with some slices of red chilli.