Chinese Style Fried Barley

Leftover diced cooked chicken, beef or pork may be stirred into this side dish to make it a meal.


Yield: Serves 6 - 8 people

Chinese-Style Fried Barley


  • 3 cups water
  • 1 cup pot barley, rinsed and drained
  • 2 tbsp oil
  • 1/2 cup diced carrot
  • 1 clove garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp oyster sauce
  • 1/2 cup diagonally sliced green onions
  • 1/2 cup frozen green peas, thawed
  • 2 tbsp oil
  • 2 eggs, beaten


  1. Place water in a medium saucepan and bring to a boil. Stir in barley. Reduce heat and simmer, covered, for 60 minutes or until liquid is absorbed and barley is tender. Remove from heat and fluff barley with a fork; set aside.
  2. Heat 2 tbsp oil in a large nonstick frypan over medium-high heat. Add carrot and sauté until tender, about 4 minutes. Add garlic and sauté for 30 seconds. Add barley and cook, stirring, for 4 minutes or until barley is hot. Stir in soy sauce, hoisin sauce and oyster sauce. Add green onions and peas; cook, stirring, until heated through, about 1 minute.
  3. Using a spoon, push barley mixture off to one side of frypan, leaving an empty space on other side of frypan. Pour 2 tbsp oil into space. Pour beaten eggs on top of oil and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked eggs to run underneath. Continue cooking, uncovered, until eggs are cooked through, about 1 – 2 minutes. Stir eggs into barley mixture. Serve immediately.