Barley Fried Rice
A healthy and budget friendly version of fried rice using barley that your family will love!
Equipment
- 1 Large skillet or wok
Ingredients
- 2 cups (500mL) cooked barley
- 4 tsp (20mL) canola oil
- 4 large eggs
- 1.5 cups (350mL) frozen vegetable mix carrots, corn and peas
- 1 can (540mL) chickpeas drained and rinsed
- 2 green onions chopped
- 2 cloves garlic minced
- 2 Tbsp (30mL) low sodium soy sauce
- 1 Tbsp (15 mL) dark soy sauce
- 1 Tbsp sesame oil
- 2 tsps rice vinegar
Optional Toppings
- sesame seeds
- chopped cilantro
- sriracha sauce
Instructions
- In a large skillet or wok over medium high heat, drizzle 2 tsps (10 mL) canola oil.
- Crack eggs and whisk together and scramble until just set. Remove from heat and set aside.
- In the same skillet or wok, heat remaining 2 tsps (10 mL) canola oil. Add garlic and ginger. Saute until fragrant, about 30 seconds.
- Add in mixed vegetables and chickpeas. Cook for about 3-4 minutes. You want the vegetables to be crisp and chickpeas to be slightly browned and crispy.
- Add the cooked barley. Cook for about 2-3 minutes, allowing the barley to get slightly crispy on the edges.
- Add scrambled eggs and green onions back to the skillet/wok.
- In a small bowl, mix together soy sauces, sesame oil and rice vinegar. Pour mixture over the barley and mix well to coat everything.
- Garnish with sesame seeds, chopped cilantro and sriracha sauce.