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
  1. Heat wok over medium-high heat
  2. When hot add the oil and white part of the spring onion, mushrooms, carrots, zucchinis, red capsicum, asparagus, button squash, broccoli and cabbage
  3. Stir fry for 3-4 minutes
  4. Add garlic and cook for 2 minutes
  5. Then add the barley, 2 tablespoons of tamari and tomato sauce and toss through to combine and warm through
  6. Taste to check if it needs more tamari
  7. Serve garnished with the green part of the spring onion
  8. If using egg, whisk with 1 tablespoon of water and quickly cook in wok until firm
  9. Serve on top of barley and sprinkle with cashews if using
Recipe by Healthy Home Cafe at