Bulgur Thai Fried Rice

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ½ small or 35g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Bulgur

  Cooked

  1 cup or 182g

• Tomato

  med. Raw - Whole Foods Market

  1 cup diced raw or 132g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

Directions

1. Prepare bulgur as per package directions.
2. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add egg and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
3. Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
4. Add garlic, onion and bulgur. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Add fish sauce, sugar and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
6. Stir in sliced tomato and eggs.
7. Serve immediately.