In this spin on the Chinese takeout favorite, we’re swapping in freekeh, a type of toasted wheat whose hearty texture complements a flavorful combination of sautéed vegetables and scrambled eggs. We’re finishing it all with a sprinkling of crunchy peanuts and kombu—a traditional Japanese garnish of dried seaweed.
1/2 cup Cracked Freekeh
4 oz Sweet Peppers
6 ox carrots
3 oz Radishes
2 cloves Garlic
1 inch piece of ginger (or if available, the tube of fresh minced Ginger is great)
1 TBS Soy Sauce
1 Tsp Kombu
1 TBS Rice vinegar
1/4 red pepper flakes
3 TBS roasted peanuts
- Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
- While the freekeh cooks, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; discard the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the prepared radishes, peppers, garlic, and ginger. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the peanuts.
- While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
- In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the cooked freekeh in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the kombu, chopped peanuts, and sliced green tops of the scallions. Enjoy!