Fried Barley

Think of this as fried rice’s chewier, nuttier cousin. Pearl barley gets cooked, chilled, then stir-fried in a hot wok with scallions, celery, shredded carrots, and daikon radish. A splash of soy sauce ties it all together. The barley grains hold their shape in the wok and develop a toasty, slightly crispy exterior that rice can’t match.

Chilling the cooked barley for at least an hour is not optional. Cold grains stay separate and fry individually. Hot, fresh barley clumps together and steams instead of frying, giving you a sticky mess instead of distinct, chewy grains.

Daikon radish adds a peppery bite and a juicy crunch that plays well against the dense, earthy barley. If you’ve never cooked with daikon, this is a great place to start.

Pro Tips

• Get the wok or skillet screaming hot before adding the oil. High heat is what gives stir-fried grains that lightly charred flavor.
• Cook the vegetables first until just tender, then add the cold barley. This prevents the vegetables from overcooking.
• Shake the soy sauce across the pan in a zigzag rather than pouring it in one spot. This distributes the flavor evenly.
• Day-old barley from the fridge works even better than freshly chilled. The drier the grain, the better the fry.

Variations

• Add a scrambled egg stirred in at the end for extra protein.
• Toss in edamame or snap peas for a green, crunchy boost.
• Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving.