how to make BARLEY "FRIED RICE"

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu provides protein with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier and versatile.

Rinse 1 cup of barley under cold water to remove starch, agitating it to loosen the starch.

Boil water in a pot, add the rinsed barley, and cook uncovered for about 15 minutes until al dente and chewy; strain and set aside.

Dice onion and carrots into small pieces; slice garlic cloves in half and peel them.

Trim sugar snap peas by pulling off the string along the carved end; cut them into pieces.

Remove stems from shiitake mushrooms and cut them into smaller pieces, anticipating shrinkage during cooking.

Cut Swiss chard stems into ribbons and add them to the bowl with the carrots and onions.

Heat a non-stick pan over high heat and add vegetable oil.

Add the mushrooms to the pan with a pinch of salt and cook until they start to develop color.

Add the diced carrots and onions to the pan, lightly seasoning the onions; ensure there is enough oil to prevent drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens