SHRIMP, ZUCCHINI, AND BARLEY FRIED ‘RICE’
Ingredients
3 tablespoons peanut or olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon black pepper, divided
1 pound large shrimp, peeled and deveined (tails-on optional)
1 large onion, chopped
1 red jalapeño, minced including seeds
8 garlic cloves, chopped
1 pound small zucchinis, cut into ½” thick half moons
4 large eggs
2 cups cooked barley
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups bean sprouts, packed
¼ cup scallions, chopped (plus more for garnish)
¼ cup cilantro leaves, chopped (plus more for garnish)
Instructions
Heat 2 tablespoons of the oil in a large deep skillet or wok over medium high heat. When the oil is very hot, add the shrimp and sear for 1-2 minutes per side until they are pink and slightly curled (just cooked through). Season them with ¼ teaspoon each of the salt and pepper. Remove from the pan and set aside.
Add 1 more tablespoon of the oil to the pan drippings from the shrimp and cook the onions, jalapeño, garlic, and zucchini until soft, fragrant, and the zucchini have begun to lightly brown. Stir frequently for about 3-4 minutes.
Push the veggies to one side of the pan and crack the eggs into the empty side of the pan. Scramble the eggs with your spatula until almost cooked through but still wet. Combine the eggs and veggie mixture and add the barley, soy sauce, and oyster sauce to the pan. Season with the remaining ½ teaspoon each of the salt and pepper. Cook for 2 minutes stirring occasionally.
Toss in the bean sprouts, scallions, and cilantro and cook, stirring, 1 minute more. Garnish with more scallions and cilantro and devour!
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