Spicy Shrimp and Farro Stir-fry

This is a Bon Appetit recipe that I love, love, love. I would have changed some things over time, but I still make it almost exactly as the original recipe dictates because it needs no improvement. If you don’t have a wok, you can use a large, nonstick skillet.

INGREDIENTS:

• 3/4 lb medium uncooked shrimp, peeled, deveined, and cut in half crosswise
• 1 1/2 c uncooked pearled farro
• 2 large shallots, thinly sliced into rounds
• 1 tsp red pepper flakes
• 4 tbsp vegetable oil, divided
• 2 tbsp finely chopped ginger
• 2 cloves garlic, finely chopped
• 2 large eggs (or 1 for each serving)
• Ground black pepper
• 2 long hot red peppers, thinly sliced
• 1 c coarsely chopped basil (or cilantro)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil

PREPARATION:

Cook the farro according to package directions, drain and rinse with cold water to stop it from cooking further.

Heat 2 tbsp oil in a wok over high heat. Add the sliced shallots and red pepper flakes.

Fry until browned and near crispy, about 5-8 minutes. Transfer to a paper towel-lined plate and set aside. I think I added the shallots here a little too early, before the oil was hot enough, because this time they didn’t turn out as crispy as usual. So let that be a lesson to you, test the oil by flicking a few droplets of water into it. If the water sizzles immediately on contact, the oil is ready.

Heat another tablespoon of oil in the wok and add the shrimp, ginger, and garlic. Cook until the shrimp are nearly cooked through but still slightly translucent, 2-3 minutes. Transfer to another plate and set aside.

Add the cooked farro to the wok and stir-fry about 5 minutes, spreading it out and pressing it against the bottom and sides of the wok with the back of a spoon. Stir the shrimp back into the wok and pour in the soy sauce, rice vinegar, and sesame oil. Stir to combine over high heat until the shrimp are fully cooked and everything is heated through, about 2 minutes. Remove from heat, stir in the basil and sliced peppers.

Finally, heat the last tablespoon of oil in a separate nonstick skillet and fry the eggs sunny side up.

Spoon the contents of the wok into bowls and top each with a fried egg, shallots, and freshly ground black pepper.