Posted at 8:00 pm
Veggie Fried Rice?
Veggie Fried Bulgur.
Looks like fried rice, right? Except this is way healthier. Still great flavor, though and an even better texture I think.
This one was kind of fun to make. Bulgur already has an awesome texture and adding scrambled egg in unlikely places is always a win. Give this one a whirl and let me know what you think.
Start with your cooked bulgur. Here it is drying out a bit….
Soft scrambled eggs.
Fine chopping the vegetables “the cheater’s way”.
Little pulses in the food processor and you’re in business.
Garlic and ginger? check.
Pan fry the garlic, ginger, and veggies….
Add bulgur. Pan fry some more….
Stir in the egg….
Vegetable Fried Bulgur.
Vegetable Fried Bulgur
- 1 cup bulgur
- 2 cups veggie broth (you could use water, but I think the vegetable broth adds more flavor)
- 2 eggs, lightly beaten
- 1-2 tablespoons grapeseed oil
- 1 1/2-2 cups fine chopped veggies (see picture)
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 4 teaspoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoon toasted sesame oil
- 1 teaspoon sriarcha sauce (optional)
- Combine bulgur and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to low. Simmer until the liquid is absorbed, 12 to 15 minutes. Drain any excess liquid.
- Spread the bulgur out on a large plate with a paper towel and let stand for 10-15 minutes (to cool and dry it out.)
- While the bulgur is cooling, spray a large skillet with cooking spray. Set to medium heat.
- Scramble eggs, lightly, not overdone, maybe 30-45 seconds? Transfer to a small bowl.
- Same pan….heat grapeseed oil in the pan over medium-high.
- Add vegetables, garlic and ginger. Cook until the vegetables are just tender, stirring the entire time (about 2 minutes).
- Add the cooked bulgur, soy sauce and vinegar to the pan, cooking until the liquid is absorbed, still stirring constantly, another 1-2 more minutes.
- Fold in the scrambled eggs.
- Remove from the heat.
- Stir in sesame oil and optional Sriracha.
Posted at 9:37 pm
So I decided to switch things up on the old grill. So glad I did. Check out this easy recipe. It was great. For any of you meat lovers out there, try this. You will not miss the meat. Swordfish is hearty. Try it. Promise.
- First soak your wooden kabob sticks. This is a necessary step because your kabobs will burn and become a big old mess on your grill. Not that this has ever happened to me….
- Cut 1-2 pounds swordfish into 1 1/2″ cubes
- Chop various vegetables and fruits to about the same size so that they cook evenly. I used mushrooms, peppers, onions, and pineapple chunks that I had left over from an earlier snack.
- Grab a large ziplock bag. Marinade time!
- In your large ziplock combine 2-3 tablespoons olive oil, 2-3 tablespoons honey mustard, and the juice of 1-2 lemons (this all depends on how much fish you chose to use).
- Place all cut fish in your plastic bag for 30 minutes to a few hours. Let those babies soak!
When you are ready to grill, thread your soaked sticks by alternating fish and veggies. When your kabobs are full, use remaining marinade to coat the vegetables.
Before you grill…