Feature Image for Recipe: Barley Fried Rice post

Preparation & Servings:

To cook barley use ratio 2 cups of water for 1 cup of barley

Thoroughly cook protein before mixing in

Makes 4-6 servings

  • 1-tablespoon canola oil
  • 1-tablespoon sesame oil
  • 2 1/2 cups barley, cooked
  • 1/2 onion, diced finely
  • 2 cloves garlic, chopped
  • 1 inch of fresh ginger, finely chopped
  • 2 cups mixed diced vegetables
  • ½ cup of chicken, tofu, garbanzo beans or 1 egg
  • Black pepper, ground, to taste
  • 2 green onions, finely chopped
  • 1/4 cup low-sodium soy sauce or liquid amino acids
  1. Choose Veggies! Carrots Bell Peppers (Red, Green, Yellow) Zucchini/ Yellow Squash Mushrooms Broccoli Onions (yellow or white) Peas/ Edamame Green onions (for garnish) Chicken Garbanzo Egg Tofu
  2. In a nonstick skillet, heat the oils over medium-high heat
  3. Add the onion and cook until onion begins to soften
  4. Start adding vegetables such as carrots and bell peppers and add garlic and ginger
  5. Add ‘softer’ vegetables such as zucchini, squash and mushrooms to the pan, seasoning with pepper, and cooking through. (This should take 5-10 minutes)
  6. Once vegetables are soft add the cooked protein
  7. Add the cooked barley, mixing in to the vegetables and lowering the heat to medium-low
  8. Once everything is combined, add the soy sauce slowly, stirring until mixed in, then remove the pan from the heat
  9. Top with green onions and serve warm