FRIED RICE WITH BARLEY AND CHICKEN
Prep 15 mins | Cook 15 mins | Serves 4
1 tsp sesame oil
1 tbsp peanut oil
2 eggs, beaten
1 onion, chopped
1 carrot, diced
½ cup frozen peas
2 cloves garlic, nely chopped
1 long red chilli, seeds removed, nely chopped 1½ cups shredded barbecued chicken
2 green onions, sliced, plus extra shredded to serve 3 cups cooked brown rice and barley mix
¼ cup hoisin sauce
1 tbsp light soy sauce
1 orange, zest
1. In a wok or large frying pan, heat sesame oil and half peanut oil on high. Add eggs, swirling to coat base and sides of wok. Cook for 1-2 mins until just set. Transfer to a board, roll up and thinly slice. 2. In the same wok, heat remaining peanut oil on high. Stir-fry onion for 1 min. Add carrot, peas, garlic and chilli. Stir-fry for 2-3 mins. 3. Add chicken and green onions. Stir-fry for 1 min to heat through. Add the rice and stir-fry for 1-2 mins until combined.
4. Stir the sauces, orange zest and sliced omelette through.
5. To serve, garnish with extra green onion.
TIP: For variation, you can use Peking duck instead of chicken.