Barley Egg Fried Rice with Chickpeas
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 2 cups (500 mL) cooked barley
- 2 tbsp (30 mL) avocado oil
- 4 large eggs, whisked
- 1 cup (250 mL) mixed frozen vegetables (e.g., peas, carrots, and corn)
- 1 cup (250 mL) canned chickpeas, drained
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) ginger, minced
- 3 tbsp (45 mL) low-sodium soy sauce
- 1 tbsp (15 mL) sesame oil
- 1 tsp (5 mL) rice vinegar
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sesame seeds, or a drizzle of sriracha
Instructions
- Step 1
In a large skillet or wok over medium heat, heat 1 tbsp (15 mL) of avocado oil.
- Step 2
Add the whisked eggs and scramble until just set. Remove the eggs from the pan and set aside.
- Step 3
In the same skillet, heat the remaining tablespoon of avocado oil over medium-high heat.
- Step 4
Add garlic and ginger, and sauté until fragrant, about 30 seconds.
- Step 5
Stir in the mixed vegetables and chickpeas, and cook until the vegetables are crisp and the chickpeas are slightly toasted, about 3-4 minutes.
- Step 6
Add the cooked barley and cook for 2-3 minutes, letting it get slightly crispy on the edges.
- Step 7
Stir in the scrambled eggs and green onions.
- Step 8
In a small bowl, mix the soy sauce, sesame oil, and rice vinegar. Pour the mixture over the barley and stir well to coat everything evenly.
- Step 9
Season with salt and pepper to taste.
- Step 10
Serve hot and garnish with sesame seeds or chopped cilantro, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 365 |
| Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 40 g |
| Fibre | 7 g |
| Sugars | 4 g |
| Protein | 13 g |
| Sodium | 808 mg |
