Fine Cooking Magazine - November/December 2020

Servings:4 to 6

Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly delicious substitute for white rice in this colorful stir-fry featuring both snow peas and English peas.

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1-1/4 cups (about 8 oz.) freekeh
3 tsp. canola oil
4 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
5 scallions, trimmed and cut crosswise into 1/2-inch lengths, white and greens separated
1/3 lb. (about 5 oz.) snow peas, trimmed and cut in half lengthwise on a diagonal
3 Tbs. finely chopped fresh ginger
2 large cloves garlic, finely chopped
1 cup fresh English peas (from about 1 lb. in pods) or frozen, thawed
1 Tbs. plus 1-1/2 tsp. soy sauce
1/4 cup finely chopped fresh cilantro; more for garnish
2 Tbs. chopped fresh mint, plus small whole leaves for garnish (optional)
Sriracha, for servingLime wedges, for serving

Calories (kcal) : 210
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 125
Sodium (mg): 330
Carbohydrates (g): 31
Fiber (g): 5
Sugar (g): 2
Protein (g): 12

Preparation

Cook the freekeh according to package instructions, then drain. Spread on a baking sheet and let cool until ready to use. (The freekeh can be made ahead and refrigerated in an airtight container for up to three days or frozen for up to one month. If frozen, thaw before using.)
In a large wok or large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add the eggs and 1/4 tsp. salt; cook, stirring and scraping the bottom of the pan to prevent sticking, until just set, about 1 minute. Transfer the eggs to a plate and set aside.
Wipe the skillet of any egg residue, and then add the remaining 1 tsp. oil and the scallion whites to the skillet. Cook over medium-high heat, stirring occasionally, until beginning to soften, 1 to 2 minutes. Stir in the snow peas, ginger, and garlic; cook until fragrant, about 1 minute. Add 1/4 cup water. Partially cover and cook until the peas are crisp-tender and the water is mostly evaporated, about 1 minute.
Add the freekeh and cook, stirring frequently, until well incorporated, about 1 minute. Add the English peas, soy sauce, scallion greens, and a generous pinch each salt and pepper. Continue stirring until the peas and scallions are just tender, about 1 minute. Fold in the eggs, cilantro, and mint, breaking up the eggs with a silicone spatula, if necessary. Serve warm, with Sriracha, lime wedges, and more cilantro and mint.