Pork and Shrimp Barley Fried ‘Rice’

image :  Pork and Shrimp Barley Fried ‘Rice’


  • 1 1/2 cups uncooked pot barley (or 5 cups cooked barley)
  • 1 tablespoon peanut oil, plus 1 tablespoon extra
  • 11 oz (350g) medium raw shrimp, peeled and chopped
  • 1 medium white onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped ginger
  • 2 cups sliced shiitake (or cremini) mushrooms, stems removed
  • 2 tablespoons dry sherry
  • 2 bunches baby Shanghai bok choy, chopped
  • 8 oz (250g) barbecued pork, thinly sliced
  • 1 tablespoon granulated sugar
  • 3 tablespoons oyster sauce
  • pinch of salt and cracked black pepper


Place barley in large saucepan cover with water. Cook over medium heat for 40 to 50 minutes or until tender; drain. Rinse under cold water; drain well.

Heat 1 tablespoon of peanut oil in a wok over medium-high heat. Add shrimp and cook stir-fry for 1 to 2 minutes or until just cooked. Remove from wok and set aside.

Heat the remaining oil in same wok. Add onion, garlic, ginger and mushrooms and cook, stirring occasionally, for about 5 minutes or until onion is softened. Stir in sherry and cook for 1 minute.

Add barley and remaining ingredients and stir-fry for 3 to 5 minutes or until barley is hot bok choy is cooked. Add shrimp and stir-fry into the barley.

Serves 6 to 8.