Barley Fried Rice with Marinated Shrimp


  • 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 1/22 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


  1. Combine all marinade ingredients in a bowl and add your shrimp – marinate for 30 minutes
  2. Meanwhile, prep your veggies and set aside
  3. When your shrimp is done marinating, heat 1 teaspoon of coconut oil in a wok (or large skillet) over medium high – high heat
  4. Add the shrimp and sear on all sides until golden brown and cooked through – set aside
  5. Add the remaining 1 teaspoon of coconut oil and your onions, carrots, garlic, and ginger
  6. Cook this, stirring often, until veggies have softened
  7. Add your barley in and cook, stirring often, until barley has had a few minutes to fry in the pan
  8. Add your soy sauce, sesame oil, and frozen peas
  9. Stir to combine and cook for a few more minutes
  10. Meanwhile, dice up your shrimp into smaller chunks so you can get a little in every bite
  11. Add your shrimp and honey, stir to combine. Season to taste with salt and pepper