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Fried Bulgur with Edamame Peas

Sometimes you just need to mix it up. Give it a whirl. Put your left foot in, put your right foot out. Dance with the devil. 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. 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
2 Tbsp chopped onions
2 oz leftover turkey or pork, chopped
1 egg
1 tsp olive oil


Add the oil to a medium skillet and place on high heat. Once the oil begins to thin, add the onions and sauté until they become translucent. Add the egg and chopped into small pieces with the spatula. Add the turkey or pork and brown the mixture slightly. Add the bulgur, stirring often, until the mixture becomes a little brown and crispy. Mix thoroughly. Serve hot.