Yield: 6 servings
In a large nonstick skillet, heat olive oil over medium high heat. Saute onion, peppers, garlic, and carrots until tender, about 10 to 15 minutes. Add edamame, cooked farro, soy sauce and ginger powder; heat through. Move the ingredients to the sides and crack the eggs into the skillet; scramble the eggs and incorporate into the rest of the ingredients. Season with freshly ground black pepper and serve.
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