30-Minute Pineapple Baby Shrimp Farro Fried Rice
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.
Ingredients
- 4 cups cooked farro
- 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 cheesecheddar cheese1:1none
Sharp cheddar works well as substitute
- 3 eggs, scrambled
- 2 cups baby shrimp, washed and drainedchicken1:1noneshellfish-free
Use diced cooked chicken instead of shrimp
- 1 cup chopped pineapple
- 6 tablespoons soy sauce
- 2 green onions, sliced thin
Instructions
- 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
Make sure all ingredients are properly drained before adding to prevent the dish from becoming watery
Cook farro ahead of time and let it cool completely for best texture in fried rice
Toss vegetables frequently during stir-frying to prevent burning over high heat
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Cook farro up to 2 days ahead and refrigerate until ready to use
Serve immediately while hot for best texture
Common Mistakes
Don't skip draining ingredients to avoid watery fried rice
Keep heat high and toss frequently to avoid burning vegetables
Substitutions
Gluten-Free Swaps
General Alternatives
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.