Tonight's dish will remind you of a staple component of Chinese take-out: veggie fried rice.
Except nothing is fried. And I used bulgur instead of rice. And the sodium content won't land you on blood pressure medication by tomorrow.
So it's not anywhere near the same as veggie fried rice. But it tastes pretty darn close. Awesome.
When Adam was in college he occasionally treated himself to late night Chinese take-out with his buddies. Despite the man's small frame and feather-light weight, he could pack away cartons of veggie fried rice like it was his job.
Although he hasn't had the salt-laden dish in a few years, he got a random craving last week and suggested we "re-mix" the classic into a rockin' health-i-fied dinner.
Easy as pie: Prepare bulgur. Saute veggies. Mix together. Season with soy sauce. Reminisce about college (and your college metabolism). Smile...those were some good times, weren't they?
A Chinese take-out twist on Bulgur and Veggies
(Otherwise known as "Not-Fried Not-Rice")
(A Hungry Spoon Original)
This recipe will remind you of veggie fried rice, but won't leave your doctor lecturing you about salt-intake. Mmm..Mmmm..good :)
- 1 cup bulgur, uncooked
- 2 cups of broth (veggie or chicken)
- a dash of olive oil
- 2 carrots, diced
- 1 onion, diced
- 1 cup of frozen peas
- 1 cup frozen edamame
- 4 cloves of garlic, minced
- Low-sodium soy sauce to taste
1) Prepare bulgur: Bring broth to a boil. Add bulgur, remove from heat, cover, and set aside for approximately 25 - 30 minutes until most of the liquid is absorbed. When time is up, drain any excess liquid.
2) Heat a dash of olive oil in a pot. Add onion and carrot and saute until onion is translucent (about 5 - 7 minutes). Add peas, edamame, and garlic. Stir frequently until all veggies are softened, about 5 more minutes or so. Add bulgur to the dish and stir frequently, cooking until it begins to remind you of veggie fried rice (about 5 more minutes). Season with soy sauce. Serve, eat, enjoy.