KIMCHI FARRO BREAKFAST STIR FRY WITH SICHUAN CHILI OIL

(Don’t worry if you don’t have chili oil, its delish with red pepper flakes as well!). This kinda all came together with some leftovers in the fridge, and I’ve been tinkering with it ever since. If youre looking for something new to cook in the AM, look no further. Please let me know what you think!

Ingredients:
1 cucumber peeled and sliced into thick sticks
1 cup cooked farro
1/2 cups kimchi depending on how much you want (I LOVE kimchi so went all in)
2 garlic cloves thinly sliced
3 tbsp soy sauce
Splash of sesame oil
Scallions for topping
2 eggs
Sesame seeds for topping
Sichuan chili oil for on top

Squeeze juice out of the kimchi and set aside. Add olive oil to a wok or skillet and add garlic. After a minute, add kimchi, farro, cucumbers. Stir to combine and let sit on the bottom of the pan. Add in soy sauce, kimchi juice, and sesame oil. Crack one egg into the pan and toss together to combine. Let sit untouched for about 2-3 min to let the veggies and grains get a little crispy on the outside. Top with an over easy egg, sesame seeds, chili oil and scallions. Enjoy!