Fried Rice with Barley
Prep time:
Cook time:
Total time:
Serves: 2
- 1 tablespoon extra virgin olive oil
- 2 spring onions, sliced
- 2 portobello mushrooms (60g approx), sliced
- 2 medium carrots (200g approx), diced
- 2 small zucchinis (200g approx), diced
- 1 medium red capsicum, diced
- ½ bunch asparagus, sliced in 3cm lengths
- 4 button squash, cut into ¼'s
- ½ head broccoli, cut into florets
- 2 cups shredded cabbage, any colour
- 2-3 cloves garlic, crushed
- 1½ cups cooked barley
- 2 tablespoons tamari or light soy sauce
- 2-3 tablespoons tomato sauce
- 1 egg, optional
- toasted cashews, optional
- Heat wok over medium-high heat
- When hot add the oil and white part of the spring onion, mushrooms, carrots, zucchinis, red capsicum, asparagus, button squash, broccoli and cabbage
- Stir fry for 3-4 minutes
- Add garlic and cook for 2 minutes
- Then add the barley, 2 tablespoons of tamari and tomato sauce and toss through to combine and warm through
- Taste to check if it needs more tamari
- Serve garnished with the green part of the spring onion
- If using egg, whisk with 1 tablespoon of water and quickly cook in wok until firm
- Serve on top of barley and sprinkle with cashews if using
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/04/01/fried-rice-with-barley/
3.2.2885