Wondering how to make chicken fried rice less bad for you?
I honestly don’t know who orders white rice when fried is on the table – aside from those of you who like to be somewhat healthier. Okay, I guess that’s a lot of us, but that doesn’t mean we can’t go there every once in awhile.
With this recipe, we take a LOT of the guilt out of this otherwise guilty pleasure, because we replace the rice with Mochi Barley Japanese pearled barley!
Chicken Fried Barley
Chicken Fried Rice is a family favorite. It’s quick, delicious and easy to prepare which makes it a great weeknight meal everyone loves! Now we’ve improved on this staple dinner. Have you been searching for the healthiest rice? We’ve made this dish healthier by swapping out the white rice for Mochi Barley. This superfood adds a delicious nutty flavor a great pasta like texture and a healthy boost of both soluble and insoluble fiber. This recipe serves 2.
- 1 tablespoon butter, plus 1 tsp extra
- 1 cup boneless chicken breast ( 1 large chicken breast), cut into quarter inch pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 teaspoon minced garlic
- 1/2 cup shredded carrots
- 1/2 cup chopped broccoli
- 1/3 green onion, sliced
- 1 egg, whisked
- 1 package cooked Mochi Barley Japanese pearl barley
- 1/2 cup frozen peas
- 1 tablespoons Tamari ( soy sauce can be used as well)
- 1/4 teaspoon ground ginger
- Melt butter in a large non-stick pan over medium heat.
- Place chicken in pan and season with the salt and pepper.
- Fry the chicken until is golden brown, this should take no more than 10 minutes.
- Add the garlic, carrot, broccoli, peas, and green onion to the chicken and cook for another 8 minutes. Stirring to ensure all the ingredients are evenly cooked.
- Remove the chicken and vegetables and set aside.
- Add the additional 1 tsp butter into the pan, add the whisked egg and mix until it is all scrambled.
- Add the chicken and vegetables to the egg, stir in the cooked Mochi Mugi, add the Tamari and the ginger. Let it all cook on medium heat while gently stirring for another 5- 10 minutes until the food is hot, serve immediately.
NOTE: If you’re not using quick-cooking pearled barley, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.