Spring Fried Barley with Sesame Sizzled Eggs

Name: Spring Fried Barley with Sesame Sizzled Eggs
Ingredients: 4 to 5 tablespoons (60 to 75 ml) peanut oil; 2 large garlic cloves, minced; 1 tablespoon minced fresh ginger; 3 scallions, thinly sliced; 4 cups cooked barley (600 grams, from 1 heaped cup, about 225 grams, uncooked), cooled; Salt; 2 cups (about 255 grams) mixed spring vegetables, such as favas, peas, chopped asparagus, or sugar snaps, cooked until firm-tender; 4 large eggs; 4 teaspoons (20 ml) soy sauce, plus more to taste; 2 teaspoons (10 ml) toasted sesame oil; 2 teaspoons (5 grams) sesame seeds, toasted, or a mix of white and black seeds

ediblejersey.ediblecommunities.com

Recipe and photo courtesy of Deb Perelman of Smitten Kitchen. Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (Knopf, 2017), as featured in Edible Jersey, Spring 2018

View full recipe on ediblejersey.ediblecommunities.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblejersey.ediblecommunities.com.

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Ingredients

4 to 5 tablespoons (60 to 75 ml) peanut oil
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
3 scallions, thinly sliced
4 cups cooked barley (600 grams, from 1 heaped cup, about 225 grams, uncooked), cooled
Salt
2 cups (about 255 grams) mixed spring vegetables, such as favas, peas, chopped asparagus, or sugar snaps, cooked until firm-tender
4 large eggs
4 teaspoons (20 ml) soy sauce, plus more to taste
2 teaspoons (10 ml) toasted sesame oil
2 teaspoons (5 grams) sesame seeds, toasted, or a mix of white and black seeds