I have been thinking of making Chinese fried rice for a while. Finally I got all the needed ingredients and decided to use Bulgar instead of rice. The main reason to use Bulgar is it’s much healthier and has lot of nutrients as well as gives a nice a nutty flavor. The nutty flavor gives an additional flavor to this dish. But this can be made with brown Basmati rice or short grain brown rice as well. Here is the recipe and enjoy
- ½ cup Bulgar
- 1 ½ cups water
- ¼ teaspoon canola oil
- 8 oz extra firm water packed tofu drained
- 1 ½ cups frozen vegetables (such as carrots, string beans, green peas, edamame, corn etc.)
- 1 tablespoon canola oil
- 1 shallot chopped
- 2 cloves garlic finally chopped
- ½ inch piece ginger finally chopped
- 1 spring onion/scallion sliced into 1 inch pieces
- ¾ tablespoon rice wine (sake)
- 1 tablespoon reduced-sodium soy sauce
- ¼ teaspoon dark sesame oil (Chinese or Japanese version)
- Salt to taste
- Bring water to a rolling boil in a saucepan
- Wash and add bulgur to the saucepan with ¼ teaspoon oil and salt and bring to a rolling boil uncovered.
- Reduce flam to low and cover and cook until all water is absorbed. Let stand
- Steam mixed vegetables (if using fresh vegetables, cut them into ½ cm pieces) until tender.
- Cut tofu into about ½ inch cubes. Spray oil to a cookie sheet and spread tofu on one layer and roast at 375 F for about 15-20 minutes
- Add oil to a large skillet and add chopped shallot and fry until soft. Add garlic and ginger and continue to fry until golden.
- Combine rice wine, soy sauce and sesame oil in a small bowl.
- Add steamed vegetables, and cooked bulgar to skillet and mix well. Add soy sauce mixture to the bulgur mixture and mix and continue to cook on low flame for about 2-3 minutes stirring occasionally.
- Add roasted tofu and scallion and mix well until tofu is covered with soy sauce mixture
- Serve warm
- Yields 2 main dishes.
Note: To enhance the taste, scrambled eggs can be added to this dish with mixed vegetables. To make scrambled eggs, beat 2 eggs. Add about one teaspoon oil to a skillet and pour the egg and cook until done, breaking egg into small pieces.
If you don’t have Sake, you can replace it with Mirin (rice cooking wine)