Swap out traditional rice for something a little heartier with this Barley Fried Rice, a wholesome twist on a takeout-inspired favorite that’s packed with flavor and texture. Toss chewy pearl barley with colorful vegetables, scrambled eggs, and a savory soy-ginger sauce for a quick meal that comes together in about 30 minutes. It’s an easy, flexible recipe that’s perfect for using what you have in the fridge while adding extra fiber and nutrition to a classic fried rice-style dish.
Recipe at a glance
- Recipe: Barley Fried Rice
- Servings: 4
- Total Time: 30 minutes
- Difficulty: Easy
- Key Ingredients: Pearl Barley, Eggs, Soy Sauce
Jump to:
Ingredients for Barley Fried Rice
Find below the list of ingredients I used to make my Barley Fried Rice. Feel free to add or take out any veggies. Use what you have in your refrigerator or use a premade frozen vegetable mix.
- Cook Pearl Barley
- Celery
- Bell Pepper
- Carrots
- Mushrooms
- Green Onion
- Garlic Cloves
- Frozen Green Beans
- Frozen Corn
- Large Eggs
- Ginger Root
- Low Sodium Soy Sauce
- Sesame Oil
See recipe card for quantities.
How to Make Barley Fried Rice
- Start by preparing all of you vegetables, slicing them thinly so they can cook quickly. Make sure all your ingredients are ready before starting the cooking process, including whisking the eggs in a small bowl.
- Heat up a large non-stick skillet or pan on medium-high heat. Drizzle olive oil in the pan and then start adding; the peppers, mushrooms, carrots, and celery. Cook for 3-4 minutes and then add in the minced garlic, frozen corn, and frozen beans.
- Move the vegetables over to one side of the pan. Drizzle a little more oil in the other half of the pan and pour in the whisking eggs.
- Stir the eggs while they cook until they come together into a scramble.
5. Add the cooked barley to the skillet with the vegetable and the eggs. Cook the Barley Fried Rice for 3-4 minutes to give the barley some color and to heat everything through.
6. Pour the soy sauce in the hot pan to deglaze and release all the flavors. Add the grated ginger and sesame oil and cook for a couple minutes.
7. Serve the Barley Fried Rice right away while hot. Enjoy as is, or top with protein, like crispy tofu, pan fried shrimp or shredded rotisserie chicken.
Substitutions
- Barley - Substitute the barley with day-old cooked rice for a more traditional Fried Rice recipe.
- Vegetables - Use any fresh veggies you have in the refrigerator, a frozen stir-fry vegetable mix, or even canned like baby corn.
- Protein - Serve the Barley Fried Rice with your favorite protein choice. Fry up shrimps, use shredded rotisserie chicken, or even crispy cubes of tofu.
Storage
Let the Barley Fried Rice cool to room temperature to avoid sogginess. Transfer it into an airtight container to lock in freshness. Place the container in the refrigerator and store for up to 3 days. Reheat in a skillet or microwave until steaming hot before serving. Freeze individual portions for up to 2 months for longer storage. Thaw overnight in the fridge before reheating for best results.
You may also like
Make the most of cooked barley in recipes like Mediterranean Barley Salad, White Bean Barley Salad, and Barley Tabbouleh Salad, all of which highlight barley’s chewy texture and ability to absorb bright dressings and fresh vegetables in ways similar to this Barley Fried Rice. Try Spam Fried Rice for a more traditional fried-rice variation that uses day-old rice and savory stir-fry flavors for comparison with this whole-grain twist. Serve Fried Cabbage with Bacon and Sausage alongside your barley dishes when you’re looking for another quick skillet recipe that delivers the same hearty, comforting weeknight appeal.
Recipe
Barley Fried Rice
Equipment
- Large Non-Stick Skillet or Pan
Ingredients
- 2 tablespoon Olive oil
- 5 pieces Cremini Mushrooms sliced
- 2 ribs Celery thinly sliced
- 1 large Bell Pepper cored and diced
- ½ cup Carrot thinly sliced
- 3 cloves Garlic minced
- ½ cup Frozen Corn
- ½ cup Frozen Green Beans or frozen green peas
- 4 large Eggs
- 3 cups Cooked Pearl Barley
- 2 teaspoon Fresh Ginger grated fine
- ¼ cup Low Sodium Soy Sauce
- 1 tablespoon Sesame Oil
Instructions
- Start by preparing all of you vegetables, slicing them thinly so they can cook quickly. Make sure all your ingredients are ready before starting the cooking process, including whisking the eggs in a small bowl.4 large Eggs
- Heat up a large non-stick skillet or pan on medium-high heat. Drizzle olive oil in the pan and then start adding; the peppers, mushrooms, carrots, and celery. Cook for 3-4 minutes and then add in the minced garlic, frozen corn, and frozen beans.2 tablespoon Olive oil , 5 pieces Cremini Mushrooms , 2 ribs Celery , 1 large Bell Pepper, ½ cup Carrot, 3 cloves Garlic, ½ cup Frozen Corn, ½ cup Frozen Green Beans
- Move the vegetables over to one side of the pan. Drizzle a little more oil in the other half of the pan and pour in the whisking eggs. Stir the eggs while they cook until they come together into a scramble.
- Add the cooked barley to the skillet with the vegetable and the eggs. Cook the Barley Fried Rice for 3-4 minutes to give the barley some color and to heat everything through.3 cups Cooked Pearl Barley
- Pour the soy sauce in the hot pan to deglaze and release all the flavors. Add the grated ginger and sesame oil and cook for a couple minutes.2 teaspoon Fresh Ginger , ¼ cup Low Sodium Soy Sauce , 1 tablespoon Sesame Oil
- Serve right away while hot. Enjoy as is, or top with protein, like crispy tofu, pan fried shrimp, or shredded rotisserie chicken.
oh my this was perfect! I am so happy I tried this. My new forever replacement for fried rice. I forgot how good barley is for you and when seasoned well, how tasty it is!!