Barley Fried Rice with Marinated Shrimp
- Author: Annie Chesson
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 2 servings 1x
- 12 large white shrimp, peeled and deveined
- For the marinade:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 pinch red pepper flakes
- 2 crushed cloves of garlic
- 1 inch knob of ginger, peeled and roughly sliced
- For the fried barley:
- 2 cups COOKED barley (preferably left over – cook the night before or earlier that day so it’s cold)
- 2 teaspoons coconut oil
- 1/3 cup frozen peas
- 3/4 cups carrots (1 1/2 – 2 carrots, depending on size), peeled and finely diced
- 1/2 onion (about 1 cup), finely diced
- 2 cloves garlic, minced
- 1 inch knob of ginger, finely minced (about 1 teaspoon when minced)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Combine all marinade ingredients in a bowl and add your shrimp – marinate for 30 minutes
- Meanwhile, prep your veggies and set aside
- When your shrimp is done marinating, heat 1 teaspoon of coconut oil in a wok (or large skillet) over medium high – high heat
- Add the shrimp and sear on all sides until golden brown and cooked through – set aside
- Add the remaining 1 teaspoon of coconut oil and your onions, carrots, garlic, and ginger
- Cook this, stirring often, until veggies have softened
- Add your barley in and cook, stirring often, until barley has had a few minutes to fry in the pan
- Add your soy sauce, sesame oil, and frozen peas
- Stir to combine and cook for a few more minutes
- Meanwhile, dice up your shrimp into smaller chunks so you can get a little in every bite
- Add your shrimp and honey, stir to combine. Season to taste with salt and pepper
