5.0 from 6 votes
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 200 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Serving
1 serving
Calories
200kcal
(10%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
62mg
(21%)
Sodium
410mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 200
% Daily Value*
| Serving | 1 serving | |
| Calories | 200kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 62mg | 21% |
| Sodium | 410mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.