Veggie Fried Barley
A spin on fried rice, this Veggie Fried Barley is filling, delicious and perfect as a side or the center stage as a meal!
Servings 6 servings
Calories 200kcal
Ingredients
- 2 ½ cups barley cooked
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- ½ onion diced finely
- ¼ green bell pepper diced (or any other color of bell pepper)
- 1 zucchini diced
- 1 yellow squash diced
- 2 eggs
- Black pepper freshly ground, to taste
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame seeds toasted
Instructions
- Cook the barley according to the packaging instructions.
- In a large skillet, heat the oils over medium-high heat.
- Add the diced onion, zucchini, squash and bell pepper to the pan. Season with salt and cook through. (This should take 5-10 minutes, depending on your stove.)
- Once vegetables are soft, crack the two eggs in the skillet, breaking up immediately with your spatula/wooden spoon, and cooking until the egg is completely cooked. Season with pepper.
- Add the cooked barley, mixing in with the vegetables and egg. Lower the heat to medium-low.
- Once everything is combined, pour in the soy sauce slowly, stirring until mixed in, then remove the pan from the heat.
- Top with toasted sesame seeds, season more with pepper (if need be) and serve warm.
Nutrition
Serving: 1 serving | Calories: 200kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 410mg | Fiber: 4g | Sugar: 3g
