Leek and Barley "Fried Rice"

Ingredients (4 servings):

• 4 cups cooked barley (1 cup dried + 3 cups water)
• 1 large carrot, chopped
• 1 leek, chopped
• 250 g mushrooms, chopped (optional)
• 1/8 tsp Chinese 5-spice powder
• 2 tbsp tamari (or dark soy sauce)
• 1 tbsp rice vinegar
• 2 cups spinach, chopped
• 1 cup frozen green peas (unthawed)
• 1/3 cup green onion, chopped

Algorithm:

1. If starting with dried barley, cook it first (bring to boil and simmer for ~25 mins, until creamy). Let cool in a fridge for a few hours.
2. Heat up oil in a wok over medium heat.
3. Add carrot, leek, and mushrooms, and stir fry until they begin to get golden in some spots, ~7 mins.
4. Add 5-spice powder, stir, and remove from the pan.
5. Return the wok to the stove over medium heat and add oil.
6. Add the barley and stir-fry until it begins to get warm, ~3 mins.
7. Add tamari, rice vinegar, spinach, peas, and cooked vegatables, until everything is mixed and the peas warmed up.
8. Fold in spring onion.

Source: Thug Kitchen 101: Fast as F*ck