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Home » Recipes

Quick Fried Bulgar

Published: May 20, 2023 by Veronica Noone · This post may contain affiliate links · 12 Comments

quick fried bulgar pin

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.

Ingredients

  • ¼ cup dry bulgur (40g)
  • 1 teaspoon olive oil (5g)
  • 1 thick slice of sweet onion chopped
  • 1 carrot diced
  • ½ of a small-medium zucchini chopped
  • 1 inch fresh ginger
  • 1 tablespoon low sodium soy sauce

Instructions

Prepare the bulgur according to the package. It's a 1:2 bulgur to water ratio. So for our 1 serving of bulgur, ¼ of a cup, you need ½ 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 teaspoon 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 tablespoon of soy sauce and cook for a few minutes allowing the flavors to merge.

Enjoy!

quick fried bulgar featured

Quick Fried Bulgar

Crunchy, healthy, and ready in no time, this quick fried bulgar recipe is the perfect solution for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins
Course Main Course
Cuisine American
Servings 1 people
Calories 205 kcal

Ingredients
  

  • ¼ cup dry bulgur 40g
  • 1 teaspoon olive oil 5g
  • 1 thick slice of sweet onion chopped
  • 1 carrot diced
  • ½ of a small-medium zucchini chopped
  • 1 inch fresh ginger
  • 1 tablespoon low sodium soy sauce

Instructions
 

  • Prepare the bulgur according to the package. It's a 1:2 bulgur to water ratio. So for our 1 serving of bulgur, ¼ of a cup, you need ½ 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.
    ¼ cup dry bulgur
  • Once the bulgur is to your liking, heat the teaspoon of olive oil in a non-stick skillet.
    1 teaspoon olive oil
  • 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. )
    1 thick slice of sweet onion chopped, 1 carrot diced, ½ of a small-medium zucchini chopped, 1 inch fresh ginger
  • If there is any water left in the bulgur drain it. Add it to the skillet. Stir in the tablespoon of soy sauce and cook for a few minutes allowing the flavors to merge.
    1 tablespoon low sodium soy sauce

Nutrition

Calories: 205kcalCarbohydrates: 36gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 623mgPotassium: 560mgFiber: 9gSugar: 5gVitamin A: 8474IUVitamin C: 15mgCalcium: 47mgIron: 2mg
Keyword Bulgar, Fried
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Reader Interactions

Comments

  1. roni says

    September 27, 2010 at 6:30 am

    It does seem high, doesn't it? BUt I just checked it again.

    the oil is 40
    bulgur 160
    Then the veggies total are about 100

    It adds up.. all healthy good stuff but the cals are higher than I expected. If you are following WW you could count points of just the bulgur and oil which would make it much lower. It's like the points/nutritional info paradigm. lol

    Reply
  2. sandra says

    September 25, 2010 at 3:55 pm

    Hello!
    i am a big fan of your site and ive made many of your recipes and love them all, especially for the nutrition info you provide. however, the nutrition info (at least calorie wise) doesnt seem right on this one- 1/4 cup of dry bulgur is only 160 calories. can this really be 300??

    Reply
  3. Bev says

    June 25, 2009 at 1:23 pm

    This was very good. It's also quick and easy.

    Reply
  4. Jennie says

    June 03, 2009 at 1:02 pm

    I totally have ginger in my freezer! I did peel it first and have it as one long piece, I like the cutting into pieces idea too. I think I would have to add a scrambled egg to this 😉 since that is my favorite part of fried rice.

    Reply
  5. Kat says

    June 01, 2009 at 6:29 pm

    This was awesome. Thanks for the idea.

    Reply
  6. [email protected] says

    June 01, 2009 at 2:50 pm

    hello roni..
    this is my first visit here and i found your blog very interesting 🙂 all the recipes look delish and m sure gonna try most of em. keep it up!!
    cheers!!

    Reply
  7. Zoey says

    June 01, 2009 at 2:00 am

    Hi Roni,

    This looks delicious, thank you for sharing your idea!

    Reply
  8. roni says

    May 30, 2009 at 5:57 am

    Michele - I actually leave the skin on, it's easy to peel frozen but you could pre-peel I'm sure.

    Reply
  9. Michele says

    May 29, 2009 at 9:54 pm

    HI Roni,

    I just started using fresh ginger and I like the idea of freezing it, but do you peel the "skin" of the ginger root before freezing your 1 inch sections? thanks for your help! Michele

    Reply
  10. Lola says

    May 29, 2009 at 10:08 am

    When you posted your original bulgar recipe and it totally reminded me of chinese fried rice (the one you made with pomegranate before). This one is very similar. I can see myself adding an egg and chicken or shrimp (or both!) with green onions and peas and carrots to make myself "mock fried rice". VERY COOL!

    Reply
  11. Jenny says

    May 29, 2009 at 6:34 am

    Yummm, add a can of diced tomatoes with chilis and an egg and you have a delicious and filling meal! Also add a hot pepper diced, now That's what we are talking about 🙂

    Reply
  12. Kelsey says

    May 28, 2009 at 11:01 pm

    Yum Yum! Bulgur is the best! I make something very similar to this but add 1/2-1 oz cheese on top. Tasty! I just love how you can incorporate such a wide variety of vegetables and its always delicious.

    Reply

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