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Fried Bulgur with Edamame Peas side dish peanut butterless main course

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.

Ingredients:Fried Bulgur with Edamame Peas side dish peanut butterless main course Print Fried Bulgur with Edamame Peas side dish peanut butterless main course Save

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

Instructions:

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.

Filed in Main Course, Peanut Butterless, Side Dish

14 Responses / Leave a comment »

  1. Celine says:

    I’m happy to see your edamame bulgur recipe as I just bought some of the stuff and wasn’t sure how I’d end up using it.

  2. Amanda says:

    I’m surprised you survived any outdoor event last weekend. it was hotter than hell. I guess I was lucky that I had to stay at Sac State’s computer lab all weekend.. Not that that was any fun either.

  3. Sagan Morrow says:

    I don’t think there’s any drink much better than sangria! And it seems to take a lot of people to get a grill going. At a party this past weekend our attempts resulted in the flame suddenly leaping out of the bbq, just to keep us on our toes.

    I don’t believe I’ve ever tried bulgur. But it looks delicious. I’ll have to get on that.

  4. VeggieGirl says:

    As a creature-of-habit, I too TRY to “change it up” from time to time – although I’m not as successful at that, as you seem to be, haha.

    I too love leftovers!! That fried bulgur dish sounds wonderful!

  5. Fearless Kitchen says:

    This is really interesting. I don’t think I’ve ever seen fried bulgur before. I bet it tastes great, though!

  6. Elisabeth says:

    Hey babe, you know I love your edamame bulgar… and you also know that I love fried rice (spice market makes my mouth water) but this looks just as good! Cant wait to try this either with you, or I can make it for a weekday meal as well! Im glad my absence this weekend led to such a wonderful creation!

  7. Rosiecat says:

    Ooh, edamame and bulgur are really a match made in heaven. I’m keeping my recipe featuring edamame and bulgur under wraps for now, but an edamame-bulgur skillet combo is a great idea, Nick!

    105 degrees, eh? Maybe I WILL stay in Chicago for now…I melt in that kind of heat. One of my men is cruising up and down California this week, but he would never complain about that kind of heat because he loves it.

  8. Jessy and her dog Winnie says:

    I always have trouble using leftovers. Yours looks great!

  9. Simply...Gluten-free says:

    That looks really yummy. I can’t eat bulgur but you really made it look appetizing. 105! Yikes!

  10. Dee says:

    105 degrees is insane. Even in the crazy ole tropics it never gets that hot! I’ve never had fried bulgur; looks great tho’ :)

  11. Cassie says:

    You have been tagged on my blog!

  12. Nick says:

    Celine, You should definitely try this. The edamame bulgur by itself is incredible with the sake and soy sauce, but “frying” the leftovers is just as good!

    Amanda, It was hotter than hell. We stood under a tree and didn’t really move or talk. It was also a little difficult to get food down.

    Sagan, The sangria was amazing and it’s so easy to make a real cheap and tasty version of it, I’ll have to post the recipe soon. Hopefully we’ll figure out this charcoal grill thing and I can give you guys some tips!

    veggiegirl, “changing it up” doesn’t always work, but that’s the point! I’ve made some flops for sure, but as long as the winners outnumber the flops then you’re totally good!

    Rosiecat, That sounds real interesting, I can’t wait to see it! Odd that you’re combining the same two ingredients as well…

    Carol, I always feel bad posting non-gluten-free recipes. I realize a lot of readers are gluten-free, but I bet this would be just as good, maybe even better, with a different grain (barley perhaps?).

    Dee, 105 is pretty darn ridiculous. It’s definitely “don’t move, don’t speak” kind of weather.

  13. Blog Hendersonville says:

    Great use of leftovers! We have “use it or loose it” nights at our house – open the fridge and see what you can put together.

  14. Tina says:

    This looks delicious!!! I love bulgar!

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