This recipe was sort of a fluke. I made bulgar thinking I was going to use it for something else. Forgot I made it. Saw it in the fridge…Yada yada yada… Quick Fried Bulgar was born. Sorry, not sure where the Seinfeld reference came from. ;~)
Anyway, this is good. I’ve made it twice this week as a quick meal for myself. It’s super tasty and a cinch to prepare. You can’t go wrong.
- 1/4 cup dry bulgur (40g)
- 1 tsp olive oil (5g)
- 1 thick slice of sweet onion chopped
- 1 carrot diced
- 1/2 of a small-medium zucchini chopped
- 1 inch fresh ginger
- 1 tbsp low sodium soy sauce
Prepare the bulgur according to the package. It’s a 1:2 bulgur to water ratio. So for our 1 serving of bulgur, 1/4 of a cup, you need 1/2 cup of water. Bring the water to a boil, add the bulgur, cover and remove from heat. Should take about 15 minutes. The longer you soak the softer it will get.
Once the bulgur is to your liking, heat the tsp of olive oil in a non-stick skillet. Add the onion, carrot and zucchini. Grate in the ginger. (My ginger secret… I buy a root, cut it into 1 inch chunks and then freeze. Makes it super easy to grate. )
If there is any water left in the bulgur drain it. Add it to the skillet. Stir in the tbsp of soy sauce and cook for a few minutes allowing the flavors to merge.
|Servings||Amt per Serving|
|300||6g||12g||old: 6||new: 8|