The best way to describe this dish is a healthy version of chicken fried rice – and all you have to do is try it once and you’ll never go back to the old way again. I came across this recipe that used bulgur – I’ve never used the stuff before but I am so glad I tried it out. It is the perfect cross between rice and quinoa and is incredibly good for you. So there really isn’t a bad thing in this dish!
Curried Veggies & Bulgur
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons curry powder
- 2 large carrots, peeled and chopped
- 1 cup bulgur
- 1 and 3/4 cup vegetable or chicken broth
- 1/4 cup currants and/or raisins
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 1/2 cup button mushrooms, chopped
- 1/4 cup sliced or chopped toasted almonds (I simply chopped up some whole almonds and toasted them in a 350 degree oven for 10 minutes)
- 1/2 teaspoon salt
- 4 eggs
1. Heat oil in a pan on medium-low heat. Add in onions and cook until caramelized. Stir in curry powder. Toss in the bulgur and mix well so it becomes coated with some oil. Add in carrots and let sit for a minute or two.
2. Pour in the broth and currants/raisins. Cover the pan and let cook for 10 minutes.
3. Pour in the peas, corn and mushrooms and cover again. Let cook on low heat for another minute or two before turning the heat off and letting the mixture sit, covered, for 15 minutes.
4. While the mixture sits, fry the eggs in a pan until yolks achieve desired level of hardness.
5. When the bulgur mixture has cooked enough, stir in the almonds and salt. Scoop mixture into bowls and top each with a fried egg.
Note: If you are cooking the mixture to last you for lunches/dinners through the week it is probably best that you not fry all the eggs at once but rather cook them one at a time as needed.