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1
Bring a medium saucepan filled two-thirds full of water to a boil.
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2
Add the farro and cook until tender but still chewy, about 15 minutes.
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3
Drain well and cool.
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4
(This can be done one day ahead).
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5
Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top.
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6
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat.
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7
Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes.
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8
Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds.
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9
Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes.
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10
Remove from the heat and transfer to a serving dish.
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11
Wipe out the skillet, add the remaining 1 teaspoon of oil and place over medium-high heat.
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12
Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds.
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13
Scrape eggs over the farro and stir to incorporate.
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14
Sprinkle with the remaining scallion green and serve hot.
