This delicious fried "rice" actually uses farro for a delicious flavor and hearty texture. While this recipe is vegan, you could add egg, shrimp, tofu or your favorite protein.
Bring water to a boil in a small pot. Add grains, return to a boil, then reduce the heat to medium-high and boil, uncovered until soft, about 30 minutes. Drain and pour cooked farro onto a sheet tray in one layer. Fluff with a fork and allow to cool to room temperature while preparing the remaining ingredients.
Heat 1 tablespoon oil in a wok or large pan over high heat and add cabbage, carrots and green onions, stirring frequently. Remove vegetables once they start to brown and set aside.
Add the remaining tablespoon oil to the pan and return to high heat. Pour in the cooled farro, stirring to coat in oil. Let cook undisturbed for 1 minute. Stir and repeat the process until the groats are toasted and golden brown.
Add cooked vegetables, soy sauce and sesame oil. Sauté to combine, then remove from heat and garnish with extra chopped green onions and cilantro.