Sometimes you just need to mix it up. Give it a whirl. Put your left foot in, put your left foot out. Dance with the devil. How did I change it up? Well, for the first time since I moved to Davis last September I did not see my girlfriend this past weekend. Shocking, I know. Every weekend either she comes here or I go there (San Francisco). Granted on Thursday she had off from work and came up for the day before flying to LA on Friday, but my weekend schedule was still wide open and girlfriend-free. While she took the trip down to LA to visit some friends, what did I do? Throw an impromptu party of course.
With limited planning, my roommate and I had a BBQ Saturday afternoon with some friends. The park across the street from us has grills and large open fields for sports. We threw down some super-lean burgers, low-fat hot dogs, grilled zucchini (the best grilled vegetable ever when prepared correclty), BBQ beans and tortilla chips, and of course some sangria. Long story short, it was too hot for sports (over 105 degrees) and we had grill troubles (does anyone know how to use a charcoal grill?) causing the sun to cook the burgers as fast as the grill. It was a good time though and eventually the food cooked and was quite tasty.
All this talk of changing it up and doing the hokey pokey, what does this have to do with fried bulgur? Well, I love leftovers. Unlike most people, I can eat leftovers multiple times a day for several days without tiring of them. A little while ago I mentioned my newest creation, Edamame Bulgur, and promised a delicious way to use the leftovers. I had been eating a plate of turkey tenderloin slices with a side of the edamame bulgur for several days and wanted to mix things up. There was only one serving of each left and during my trek to the kitchen I came up with a great idea for lunch!
I used to love Chinese food in college, but I no longer find it appealing, or at least not the cheap Americanized stuff. But one thing I will always love is fried rice. Pork fried rice was my favorite but even better was the Japanese version of fried rice at hibachi’s like Benihana. Not the healthiest of menu items, but it certainly could be. Quick and simple, here’s a single-serving recipe for a heart-healthy fried dish! You could substitute any leftover grain here but you might want to add a bit of soy sauce/sake to make up for the flavor of the Edamame Bulgur. This recipe can and should be tripled or sextupled.
1 cup leftover Edamame Bulgur
3T chopped red onions
2oz leftover turkey or pork, shredded
1/4 cup egg substitute (or 1 egg)
1t olive oil
Add the oil to a medium skillet and place on high heat. Once the oil begins to thin, add the red onions and sauté until they become translucent. Add the turkey and brown the mixture slightly. Add the bulgur, stirring often, until the mixture becomes a little brown and crispy. Add the egg and let it cook a little bit before mixing. Chop the cooked egg into small chunks and mix thoroughly. Serve hot.