30-Minute Pineapple Baby Shrimp Farro Fried Rice

Name: 30-Minute Pineapple Baby Shrimp Farro Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 4 cups cooked farro; 3 teaspoons olive oil; 1/2 medium onion, chopped; 1/2 cup red cabbage, finely chopped; 1/2 cup carrots, finely chopped; 1 cup cooked peas, cooked and drained; 1 cup fontina cheese; 3 eggs, scrambled; 2 cups baby shrimp, washed and drained; 1 cup chopped pineapple; 6 tablespoons soy sauce; 2 green onions, sliced thin

This protein-packed fried rice swaps traditional white rice for nutty, chewy farro, creating a heartier and more nutritious base. Sweet pineapple chunks balance the savory fontina cheese and tender baby shrimp, while colorful vegetables add crunch and freshness. The combination of scrambled eggs and melted cheese makes this dish exceptionally satisfying. Perfect for using up leftover cooked farro, this one-pan meal comes together quickly and offers a creative twist on classic fried rice that works well for lunch or dinner.

Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: medium
Cuisine: Asian Fusion

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Nut-Free

Ingredients

4 servings

4 cups cooked farro
quinoa1:1gluten-freegluten-free
Use cooked quinoa for gluten-free option
Full guide →
3 teaspoons olive oil
½ medium onion, chopped
½ cup red cabbage, finely chopped
½ cup carrots, finely chopped
1 cup cooked peas, cooked and drained
1 cup fontina cheese
cheddar cheese1:1none
Sharp cheddar works well as substitute
3 eggs, scrambled
2 cups baby shrimp, washed and drained
chicken1:1noneshellfish-free
Use diced cooked chicken instead of shrimp
1 cup chopped pineapple
6 tablespoons soy sauce
tamari1:1gluten-freegluten-freesoy-free
Use tamari for gluten-free version
Full guide →
2 green onions, sliced thin

Method

7 steps

1
Heat large non-stick skillet over high heat and add oil
2
Add onion, cabbage, and carrots and stir-fry for 1-2 minutes, tossing frequently to prevent burning
3
Drain peas, shrimp, and pineapple, grate cheese and set aside, scramble eggs in separate pan
4
Add remaining oil to skillet, add cooked farro and cook 2 minutes stirring frequently
5
Season with salt and pepper to taste, drizzle soy sauce on top and mix well
6
Add peas, cheese, scrambled eggs, pineapple, and shrimp and lightly toss together
7
Sprinkle with sliced green onions and serve

Tips

Tip 1

Make sure all ingredients are properly drained before adding to prevent the dish from becoming watery

Tip 2

Cook farro ahead of time and let it cool completely for best texture in fried rice

Tip 3

Toss vegetables frequently during stir-frying to prevent burning over high heat

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered container

Make Ahead

Cook farro up to 2 days ahead and refrigerate until ready to use

Serve With

Serve immediately while hot for best texture

Common Mistakes

Watch

Don't skip draining ingredients to avoid watery fried rice

Watch

Keep heat high and toss frequently to avoid burning vegetables

Substitutions

Gluten-Free Swaps

soy sauce→

tamari1:1gluten-freegluten-freesoy-free

Use tamari for gluten-free version

Full guide →

farro→

quinoa1:1gluten-freegluten-free

Use cooked quinoa for gluten-free option

Full guide →

General Alternatives

fontina cheese→

cheddar cheese1:1none

Sharp cheddar works well as substitute

Full guide →

baby shrimp→

chicken1:1noneshellfish-free

Use diced cooked chicken instead of shrimp

Full guide →

Find more substitutions →

FAQ

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works great. Cut into small chunks and make sure to drain any excess juice before adding to the pan.

What if I don't have fontina cheese?

Any good melting cheese works well. Try cheddar, gruyere, or mozzarella as substitutes for similar creamy texture.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat in skillet or microwave until heated through before serving.