Fried Barley Recipe

Fried Barley Recipe

Easy fried barley recipe in 15-20 mins! If you’re craving fried rice but want to use barley, this is the right recipe for you!

Barley is a very budget friendly whole grain and much higher in fibre than rice, which will help you stay fuller for longer. To make this fried barley dish a higher protein dish, I added some tofu, as well as edamame, which will make this dish even more filling and satisfying but also give many different textures, making this more enjoyable.

Related Recipe: Barley Minestrone Soup

Recipe for Fried Barley

Recipe for Fried Barley

This fried barley recipe is a one-pan recipe that is super easy to whip up and will take you around 15-20 minutes.

Fried barley is a dish where cooked barley grains are sautéed or stir-fried in oil until they become golden and crispy. I will be adding delicious ingredients to level up the flavours of this dish but feel free to modify as you wish.

Fried barley brings a delightful nutty flavour and a satisfyingly crunchy texture to the barley, creating a versatile base for a dish with added vegetables or stir-fry! In this case, I’ll be adding delicious vegetables, seasoning, tofu and edamame beans to make an incredible recipe

If you want to make this recipe easier, consider using a food processor to help dice the vegetables such as onions, carrots, zucchini and mushrooms. It will help save you time and make this recipe super simple to make.

How To Make Fried Barley

Ingredients

  • Barley
  • Oil
  • Tofu
  • Soy Sauce
  • Onion
  • Garlic
  • Carrots
  • Zucchini
  • Mushrooms
  • Edamame
  • Dark Soy sauce (or regular soy sauce)
  • Rice Vinegar (or apple cider vinegar)
  • Green onions
  • Roasted sesame oil

This fried barley recipe is vegan, nut-free and can be made gluten-free (see recipe notes)


Cheap Lazy Vegan Fried Barley

How To Make Fried Barley

Prepare your barley! If you have cooked barley, skip to the next step! If using dry barley, follow your package instructions. If your package doesn’t have instructions, add dry pearl barley and water to a medium-sized pot and bring to a boil. Once it boils, reduce the heat to medium-low and cover. Simmer until the liquid is absorbed or mostly absorbed and the barley is tender and chewy (about 25-30 minutes). Fluff with a fork and set aside.

To make fried barley, similar to fried rice, heat 1/2 tbsp oil in a large non-stick wok or pan and crumble extra firm tofu with your fingers onto the wok. Cook for 2-3 minutes to allow the water to evaporate. Add 1 tbsp of soy sauce onto the tofu and mix until well distributed. Set aside the tofu.

On the same wok, add the remaining oil and add diced onions and minced garlic. Cook for a couple of minutes. Add grated carrots, diced zucchini, diced mushrooms and salt and cook for about 3-4 minutes, mixing frequently. Add cooked barley, edamame and the cooked tofu that we prepared earlier. Mix well. Add the remaining 1 tbsp soy sauce, dark soy sauce (or use more soy sauce), rice vinegar and 1/2 of the chopped green onions. Mix well.

Turn the heat off and mix in roasted sesame oil. Top with the remaining green onions before serving. Enjoy my fried barley recipe! It’s so tasty!

Watch me make this recipe on YouTube here!

Fried Barley

Fried Barley

Easy fried barley recipe in 15-20 mins! If you're craving fried rice but want to use barley, this is the right recipe for you to make fried barley rice!
Print Pin Rate
Course: Lunch, Main Course, Side Dish
Cuisine: Vegan
Keyword: barley, Fried Rice, meal prep, Rice, vegan, vegan meal prep
Prep Time: 6 minutes
Cook Time: 12 minutes
Total Time: 18 minutes
Servings: 4
Calories: 345kcal

Equipment

  • 1 Measuring utensils
  • 1 Knife
  • 1 Cutting Board
  • 1 Large non-stick wok or pan

Ingredients

  • 2 cups pearl barley cooked, or cooked rice
  • 1 tbsp oil divided
  • 1/2 block tofu extra firm, crumbled
  • 2 tbsp soy sauce divided
  • 1 onion diced
  • 2 tbsp garlic minced, around 4-6 cloves
  • 1 cups carrots grated, around 2 carrots
  • 1 medium zucchini diced
  • 2 cups mushrooms diced
  • 1/8 tsp salt
  • 1.5 cups edamame
  • 1 tbsp dark soy sauce optional, if not using, use regular soy sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 3 stalks green onions chopped
  • 1 tbsp roasted sesame oil

Instructions

  • Prepare your barley! If you have cooked barley, skip to the next step! If using dry barley, follow your package instructions. If your package doesn't have instructions, add dry pearl barley and water to a medium-sized pot and bring to a boil. Once it boils, reduce the heat to medium-low and cover. Simmer until the liquid is absorbed or mostly absorbed and the barley is tender and chewy (about 25-30 minutes). Fluff with a fork and set aside.
  • To make fried barley, similar to fried rice, heat 1/2 tbsp oil in a large non-stick wok or pan and crumble extra firm tofu with your fingers onto the wok. Cook for 2-3 minutes to allow the water to evaporate. Add 1 tbsp of soy sauce onto the tofu and mix until well distributed. Set aside the tofu.
  • On the same wok, add the remaining oil and add diced onions and minced garlic. Cook for a couple of minutes. Add grated carrots, diced zucchini, diced mushrooms and salt and cook for about 3-4 minutes, mixing frequently. Add cooked barley, edamame and the cooked tofu that we prepared earlier. Mix well. Add the remaining 1 tbsp soy sauce, dark soy sauce (or use more soy sauce), rice vinegar and 1/2 of the chopped green onions. Mix well.
  • Turn the heat off and mix in roasted sesame oil. Top with the remaining green onions before serving. Enjoy my fried barley recipe! It's so tasty!

Video

Notes

To make this recipe gluten-free, use cooked rice instead of barley, and gluten-free soy sauce or tamari instead of normal soy sauce or dark soy sauce.

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 888mg | Potassium: 922mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10886IU | Vitamin C: 22mg | Calcium: 161mg | Iron: 4mg

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