Kimchi-Fried Bulgur

You know a food trend has arrived when you see frozen bags of it at Trader Joe’s (no disrespect to Trader Joe’s, purveyor of all things delicious, whimsical, and well-priced). So once I started seeing frozen kimchi fried rice in their aisles, I wondered how else I could riff on one of my favorite weeknight dishes. Enter alt grains.

Why not kimchi-fried bulgur? A little Middle Eastern-East Asian mashup, if you will. It’s just as easy as kimchi fried rice, but more filling, and pretty guilt-free. Put an egg on it and you’ve got yourself a complete meal.

Kimchi-fried bulgur

1/2 cup kimchi, plus 3 tablespoons juice from jar
4 green onions
2 tablespoons olive oil
2 eggs
Salt
1 carrot, peeled, cut into matchsticks
3 cups cooked bulgur
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 sheet nori seaweed, shredded
2 teaspoons toasted sesame seeds

1. Chop kimchi; set aside. Cut green tops from green onions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too.

2. Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.

3. Return skillet with oil to medium-high heat, add carrot, and cook, stirring, until slightly softened, about 2 minutes. Add reserved white and pale green parts of green onions and kimchi and cook, stirring often, until scallions are wilted, about 3 minutes. Add grains, soy sauce, sesame oil, and reserved kimchi juices; cook, stirring, until grains are slightly softened, about 2 minutes. Season with salt; divide between 2 plates. Top with eggs, then nori, sesame seeds, and reserved scallion tops.

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