Chinese Fried Bulgur Food

25 EASY WAYS TO COOK WITH BULGUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHINESE FRIED BULGUR

Steps:

• Put bulgur in pot & pour boiling water over it. Stir, cover and let sit for 30 minutes to absorb water.
• Put 1 tsp oil in nonstick fry pan. Pour in egg, let cook as omelet. Remove from pan and cut egg into slivers and set aside.
• Add remaining oil to pan. Saute onion and carrots, when onion begins to turn golden, add green peas. Cook until peas are soft.
• Add bulgur and mix well. Add soy sauce to taste, mix well. Add egg, mix, and reheat.

BULGUR WITH FRIED TOFU

Steps:

• brown onion in oil in large frying pan.
• add small slices of tofu and soy sauce and fry lightly until colored.
• add bulgur and saute for a minute or so.
• add green beans and mix well.
• add boiled water and spice to taste
• cook covered until the water is absorbed.

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

BULGUR FRIED RICE STYLE

Steps:

• 1. About 1 hour before the other steps, pour the boiling water over the bulgur and allow the grain to swell and soften, soaking up almost all the water. You can speed this up by reheating or by cooking according to package directions.
• 2. Lightly oil, if necessary, a large, stick-free covered saute pan. Heat to medium. Pour the lightly beaten eggs into the pan and swirl to make a thin layer of egg. Cook the egg until dry, scraping and flipping as necessary but not really scrambling. Ideally, you want a thin sheet of cooked egg but just get as close as you can.
• 3. Wipe any remaining egg out of the pan and raise the heat a bit. Heat about 1 tablespoon of oil and saute the shallot and garlic briefly.
• 4. Drain the thawed vegetables if very wet. Add to the pan and saute until heated through and any hard vegetables, like carrots start to soften. Cover as needed to steam the vegetables but boil off excess water.
• 5. Optionally, stir in any meat or seafood and heat through.
• 6. Optionally, add a bit of Chinese Five-Spice or other spice to taste.
• 7. Stir in the softened bulgur and heat through. While heating, stir in the sesame oil, fish sauce, and soy sauce, adjusting the amounts of each to taste.
• 8. Cut the cooked egg into ribbons or small pieces. Stir into bulgur and veggie mixture.
• 9. Optionally, stir in or garnish with cilantro leaves.
• 10. Serve hot.