Purple Barley "Fried Rice" with Marinated Apple

Purple Barley "Fried Rice"

with Marinated Apple

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Classic fried rice gets a few exciting updates in this recipe. Instead of rice, we’re using purple barley—a unique grain with hearty texture and striking color. For a seasonal finish, we’re topping off each bowl with crisp, sweet marinated apple.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the barley:
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 32 to 34 minutes, or until tender. Drain thoroughly.

Prepare the ingredients:
2 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:
3 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:
4 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:
5 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:
6 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. Enjoy!

Tips from Home Chefs

Cook the barley:
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 32 to 34 minutes, or until tender. Drain thoroughly.

2 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.

Prepare the ingredients:
Marinate the apple:
3 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.

4 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.

Cook the vegetables:
Add the eggs:
5 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.

6 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. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6