Grab up some of our Purple Prairie Barley for a new twist on an old favorite. Blue Apron adds apples, peanuts and sambal oelek for a sweet and savory version of fried rice.
INGREDIENTS:
1 cup Purple Prairie Barley
2 Cage-Free Farm Eggs
1 Apple
1 clove Garlic
2 Scallions
6 oz Carrots
10 oz Baby Bok Choy
2 Tbsps Soy Sauce
1 1-Inch Piece Ginger
1 Tbsp Mirin
1 Tbsp Sambal Oelek
1 Tbsp Sesame Oil
3 Tbsps Roasted Peanuts
PROCEDURE:
Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Core and small dice the apple.
Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Peel and finely chop the garlic and ginger. Peel the carrots; thinly slice into rounds. Cut off and discard the root end of the bok choy; roughly chop.
Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.
Roughly chop the peanuts.
Marinate the apple:
While the barley continues to cook, in a medium bowl, combine the diced apple, mirin, sliced white bottoms of the scallions, and half the sesame oil.
Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Season with salt and pepper to taste.
Cook the vegetables:
While the apple marinates, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
Add the chopped garlic and ginger and sliced carrots; season with salt and pepper.
Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
Add the chopped bok choy. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves are wilted.
Add the eggs:
Using a spoon, move the cooked vegetables to one side of the pan. Add the remaining sesame oil to the other side; add the beaten eggs.
Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through.
Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl. Season with salt and pepper to taste.
Wipe out the pan.
Finish & serve your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the cooked barley in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly crispy.
Turn off the heat. Stir in the soy sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
Transfer to the bowl of cooked vegetables and eggs; stir to combine. Season with salt and pepper to taste.
Serve the finished barley topped with the marinated apple, chopped peanuts, and sliced green tops of the scallions.
