how to make BARLEY "FRIED RICE" 

(: I think Pearl Barley is the real healthy Barley!!!!! ... ☺

Not to be confused with Pearl Bailey

Wow! What a great idea!! Thank you for this really original idea. My intro to barley was the one thing in Campbell’s Vegetable Beef Soup I would pick out and eat as a kid. 🥴 This recipe is SO inspirational! I’m really fired up at the possibilities. Barley done like mushroom risotto! Or just really, really simply as in those unforgiving 2-3 ingredient pasta dishes (cacio e pepe and aglio olio) YOU ROCK!!! Barley is SO inexpensive as well. . . Bruh!! Am I missing something or did you just single handedly redefine how to cook and enjoy ALL grains? Cuz if you can do this with barley, the door is open to amaranth, couscous, bulgur wheat and all of those “other” grains.

been looking for a better rice substitute than cauliflower or quinoa. This looks good.

You also lied when you stated that fried rice is easy to screw up.

❤❤❤❤

Absolutely😊😊😊😊♥️

What? The internet and social media-just wholesome content? 🤣

As long as you use day old rice(or older) then fried rice is easy af. Just make sure to have sesame oil, I think that it takes it next level. I make giant things of fried rice for the fam and it can last 2 or 3 meals.

Last time I tried to make it it was a disaster

@@JohnHausser Use left over rice. A non stick pan that is large. Partially saute your veggies by themselves with a little soy and set aside. Scramble some eggs add some soy and set aside. Take the left over rice and put in pan with a neutral veg oil and cook on med/med hi until hot and some soy and I like hoisin sauce and sriracha or the Asian garlic pepper sauce with a "cock" on it. Push rice to one side add some oil to empty side and cook scrambled eggs for 30 seconds and lightly mix with rice and add veggies and a splash of sesame oil. Check seasoning and done. Just prepare your ingredients ahead before cooking and use day old rice. Oh and I love some sesame seeds and a ton of sliced scallions on top.

Robert M make garlic butter to make it even better , minced garlic soy sauce salt and pepper. Blend that all in the butter for an unbelievable taste

legit. This video is such a joke, learn to make fried rice

Hahahaha

Yeah, saw that smirk. Had to come down here for the reactions lol

I saw it too! lol

With all the comments about the reaction from the "Shrinkage" comment I had to go back and rewatch the video. It was so cute! I also saw much more detail than the first time, the tips on what to fry first and how to cut things up is a great tip.

1:2 ratio actually wouldn’t work...you need a dryer ratio if you’re gonna do fried rice. I also usually do a 1:1.5 ratio for white rice. But that’s just me. It’s not that it’s hard, you just have to cool it and if you do t you could over cook it

Yup. And if you’re ever scared of making brown rice, I’ve found that Alton Brown’s recipe of baking it works like a charm. Every time. Use it to make fried rice all the time.

(: I agree!!!!! ....☺

(: But don't they say that "Fried Rice" "is not healthy to eat"????? (: Make sure you use "low-sodium" Soy Sauce!!!!! ... ☺ It's the only soy product I actually like!!!!! ... ☺

Marya Love use whatever ingredients suits your diet and palate! As a half Filipino man, I grew up eating and still eat fried rice all the time, even with breakfast. Everyone is different tho and moderation is key.

@@timothygu3 (: Thank You ... ☺ (: I'm having Rice right now ... lol ... ☺ (: Yes ... Moderation makes all the difference!!!!! ... ☺

(: There are alot of Salads you can do with Barley!!!!! ... ☺

@@maryalove5534 that’s how I must commonly eat different grains. Yummy. Those salads are good to meal prep with because they hold up well.

Cheers 🇨🇦

AF finally made it to Canada huh? I knew there was at least a few years delay 😉. Kidding, love Canada

@@DimJongUn lol. I've been saying AF since 2001 in Toronto

(: lol ... ☺

Agreed.

wow king you debunked it. incredible.

Explain why it’s easy. I fail every single time

@@ivotenotocensorship5247 gotta use cold, dry rice bro. rice from the fridge is best but you can also spread fresh rice out on a plate and let the steam disspate. adding the ingredients in the right order is also key but dry rice will help a lot

@@ivotenotocensorship5247 only rule: don't use wet stodgy rice. Fry with egg, soy sauce on high for a few minutes and add sesame oil at the end. Done

i use Korean Beef Marinade to flavor that rice without using salt and soy sauce. Yumms

I’m looking for an alternative to rice, tried quinoa, I just don’t like the texture and I hate cauliflower rice, too mushy. Is this a good alternative taste and texture wise?

I guess if you leave out most of the oil

(: They are not hard to grow ... ☺ I grew garlic before ... I can't eat onions so I don't grow them but I know they are real easy to grow!!!!!

(: It sure can!!!!! ... ☺

Yes, I once cooked with barely and the recipe said 15mins cooking time but was easily 30-40mins before it was close to edible.

Yes! I did make a mistake. I’m dyslexic so I get tripped up with similar things. It’s adjusted in the tecioe

​@@NOTANOTHERCOOKINGSHOW It is confusing! It most likely isn't raw pearl barley either as that takes 30-45 minutes or so too as you correctly mentioned in the video. I'm not in the USA but it looks like Quaker do a "quick (pearl) barley" there which has probably been part cooked like Uncle Ben's Rice, so I expect others manufacturers do as well. It's probably best just to advise people to check the cooking instructions. What we get sold in the UK as Italian Farro is also usually pre cooked like this (but usually not explained properly on labels). (Farro can be spelt, emmer or einkorn.) Maybe looking at authentic Italian Farro recipes would be an interesting future video? Keep up the great work!

There is functional fried rice and then there is true, authentic, phenomenal fried rice which won't be made by normal home cooks without instruction.

^ adding onto what Kieren said, you can run water your fingers while rubbing them on pretty much any stainless steel surface, if for some reason you don't have a metal spoon to use lol

(: lol ... ☺ The same with me ... Use lemon after you have used it for something, or vinegar!!!!! ... ☺

As has been mentioned..a stainless steel 'soap' is fabulous. I've had mine for years. It's oval shaped and sits on my bench. Rub it between your fingers under COLD running water....clears away all smells.....fish, meat, veg etc

Try to wash dishes afterwards. The stainless steel trick and lemon never worked too hot for me. Also try using a fork to hold the clove that way you don't touch it.

Garlic hands for a whole week? That's a bit dramatic, David. smh

But still, fried rice is like one of the most basic things to make. Toss in rice, oil, sauce, and veggies on a pan, and voila!

That bag should be mostly used by now lol But seriously you can mix barley and rice and it will be amazing. All grains play well together in this preperation

Nope that’s why it’s good

(: lol ... ☺

(: lol ... ☺

Its a very popular drink in Malaysia both hot and cold.

Orzotto. I have never tried it but I'm going to search for it now. Thanks for the info. Barley is very healthy and I'm sure kids will enjoy its wonderful texture.

@@nickbowden4164 thank you and let me know if you like it!

Orzo translates to barley, but barley and orzo are not the same thing. Orzo is a rice shaped pasta, it's made from semolina flour, which is made from durum wheat. Barley is made from, well, barley, basically a whole grain that has been polished.

Orzo is something else

@@themrmaiorca I mean, if we talk about orzo perlato it's pearl barley

You don’t...that’s why you use a rice cooker

Not sure how many times you have tried, but my suggesting is watch as many videos as you can on it, and try all the methods. And try over and over again. And fail many many times. And eventually you finally make a banging batch. And then later on you fail again. But you get better the more you do it. At least that was my path. I made plenty and plenty of mediocre to barely edible fried rice dishes. The day old rice stored in the fridge saying does seem accurate to getting that good rice texture from my experience. That along with technique (meaning temperature, how long to keep things in the pan, pan temperature) and salt/soy sauce ratio were the big things for me. Biggest thing though I would say is just keep trying! I read so many different "the secret to fried rice is...." and none of them instantly transformed my fried rice. Hope this helps.

@@imacracker515 (: Great tips ... ☺Just like other things "Practice makes Perfect"!!!!! ... ☺ Alot of things are trial and error until you get it right!!!!! ... ☺