recipe: Bulgur with Broccoli and Minced meat (Asian Style)

Posted on Nov 2 2013 - 4:30pm by The Wife

I’ve always wanted to use bulgur as a substitute for rice but never really know how. Bulgur is quicker to make and are just about as tasteless as rice or rather they seem compliment most dishes. Fried rice is always an easy go-to dish. So I thought why not try it with Bulgur? This is what I came up with. Fried Bulgur with Broccoli and Minced Meat.
Fried Bulgur Asian Style The good thing about fried rice is you can add basically anything you want. I wanted some meat for sure, went to the supermarket to grab some meat and saw some amazing broccoli. So this is how the dish is technically created. Grab whatever vegetable you see or like and throw them in! Of course use the dry vegetables and not use tomatoes for example.

The good thing with using bulgur instead of rice is that the grains don’t stick together. Unlike when you use freshly cooked white rice. Hence the reason why it is better to use day old rice to make fried rice. This basically means you can have fried bulgur as and when you want! This is also a great lunch-box for the following day!

Fried Bulgur Asian Style Serves 3-4 pax

Meat marinate

250g minced meat

2tbsp soy Sauce

1tbsp sesame oil

2tbsp dark soy sauce

pepper

Fried bulgur

Bulgur 1.5cups cooked

1cup chicken stock

500g broccoli, chopped

1 small carrot, chopped

1/2 onion, chopped

2 garlic cloves, minced

1tsp fish sauce

2tbs oil

In a medium bowl, marinate meat with soy, sesame oil, dark soy and pepper. Let it stand while preparing the other ingredients.

Cook bulgur as instructed on the box. (Usually it is a 1:2 ratio of bulgur to water, add bulgur and water to a small pot. Bring to boil, then let it simmer for about 10mins then turn off heat.)

Add oil to heated wok. Sauté garlic and onion for slightly less than a min. Add marinated meat and fry till meat is no longer pink.

Add carrot and broccoli with about 1/4 cup of chicken stock. Cover wok and let the vegetable steam cook till soft/ cooked.

Add the bulgur and fish sauce and make sure everything is well mixed. Add about 1/2 cup of the remaining chicken stock (more or less) depending on how moist of dry the whole mixture looks*. The bulgur should not be soaked and mushy.

Let the fried bulgur sit in the wok for about 6-10mins so that the flavours combine. Season with salt, pepper or even soy sauce!

*It really depends on how you like your bulgur too. If you like them softer, by all means add all the stock. Personally I like the bulgur a little chewy. So I would not add as much stock.

Let us know what other combinations of ingredients you have tried or would try! 
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  • Sofie Lam

    Needed some inspiration for my dinner tonight, I think I’m gonna mix up that broccoli with minced meat. Thanks! :)