Fried Barley (Vegan) Pork Rice


More complicated than most fried rice stories, but definitely worth the effort! If rice can be a moan and groan dish, this is it!

Makes almost 8 cups


3/4 c. dried barley, rinsed well

2 c. vegetable broth

1/2 t. salt

Combine barley, broth, salt in saucepan, bring to boil, cover, reduce heat to low and cook 40 minutes. Forty minutes to perfection. Now turn heat off, remove cover, fluff with utensil, return cover and let set till you’re ready to use it, just so it doesn’t dry out. Don’t worry it won’t turn to mush.


2 c. water

1 t. salt

2 c. long grain white Canilla rice (parboiled rice)

In saucepan, bring water and salt to boil. Add rice, stir, return to boil, then cover, reduce heat to low and cook 15 minutes. Remove from heat, fluff with fork then cover and let set till you’re ready to use it.


1 sm. red onion, peeled and diced, about 1-1/2 c.

1 med. size fresh sweet red pepper, cored and diced into 3/8 inch squares

about 2 c. tiny cuts fresh broccoli – use buds and about 1 inch of the stalks beneath them

1 lg. thumb-size fresh ginger, peeled, cut into very thin planks, stacked, then cut into tiny sticks – matchstick-size

10.5 oz. bag froz. Gardein Porkless Bites, partially thawed – cut each bite into quarters and pan-fry in a little oil till browned

2 T. extra virgin olive oil

salt and pepper

2 T. liquid smoke

ground rosemary and ground fennel seed to taste

2 T. light colored and flavored sesame oil

Let’s make some Fried Barley Pork Rice:

In extra-large skillet, over medium heat, melt olive oil. Add onion, peppers and ginger plus 1/2 t. salt. Saute till partially wilted.

Add broccoli, saute till partially wilted.

Add 1 cup cooked barley and 2 T. liquid smoke. Stir and saute about 1 minute.

Add all of the rice plus 1 t. salt, fold in and under and over to distribute evenly.

Add rosemary and fennel to taste, stir well to disperse evenly, then let set over medium-high heat to get some char on some of the rice grains.

Add sesame oil, stir again, turn heat off, then salt and pepper to taste.

Add thawed packet of sauce that came with the Pork Bites. Stir well and serve immediately.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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