Fried Rice-Style Red Cabbage & Bulgur Wheat {With Fried Egg}

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For some reason that I can’t quite comprehend, Mike doesn’t like Chinese food.  (Maybe I do understand a little…it seems to be he doesn’t care for any foods his mom didn’t make when he was growing up.  But I don’t think this theory is quite right either, because there are things he likes just fine – ahem, pizza and chocolate cheesecake – that he never had growing up in Syria.)  So, being just a little crafty, I had a trick up my sleeve for getting him to eat this Asian-inspired dish.

Mike would never have touched this if it were regular fried rice (I can just hear him now…You know I don’t like Chinese food, honey!), but I swapped out the rice for bulgur wheat and he didn’t recognize it as a Chinese dish.  (Plus it didn’t hurt that bulgur is a classic favorite of his since he’s used to eating it in things like tabbouleh, mujadarra, and kibbeh.)  And of course the fried egg on top only sweetened the deal.

So ladies, do you have any tricks for getting your family to eat something they wouldn’t normally eat?  (Please share…I could use all the help I can get!)

Fried Rice-Style Red Cabbage & Bulgur Wheat {With Fried Egg}

Serves 2

1/2 cup bulgur wheat

1/2 teaspoon salt, divided

1 cup boiling water

2 cloves garlic, grated

1-inch piece of ginger, grated

1 tablespoon tamari sauce (or soy sauce)

1 tablespoon honey

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 medium onion, diced

1/2 a small/medium head of cabbage, chopped

2 tablespoons rice vinegar

2-4 large eggs (depending on how hungry you are), fried*

2 scallions, white and green parts, thinly sliced (for garnish)

Combine the bulgur, 1/4 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes.  Strain out the water in a fine mesh sieve, gently pushing with the back of a wooden spoon to extract as much water as possible.

Whisk together the garlic, ginger, tamari sauce, honey, and black pepper in a small bowl; set aside.

Heat the oil in a medium saucepan over high heat; add the onion, cabbage, vinegar, and remaining 1/4 teaspoon salt; cook until slightly softened, about 10 minutes, stirring occasionally.  Turn heat down to medium, add the garlic mixture, and cook 1 minute, stirring constantly.  Add the strained bulgur and cook 1 minute more, stirring constantly.

Transfer to serving dishes and top with fried eggs and sliced scallion.

*I use a nonstick skillet with a little bit of olive oil to fry my eggs; poached eggs would also work well here.



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18 comments to Fried Rice-Style Red Cabbage & Bulgur Wheat {With Fried Egg}

  • Oooee, I’d love to dig into this right now. :-) I’ve become such a huge fan of fried eggs on top of all manner of things. :-)

  • I use the force feeding method along with the go to bed without dinner method lol! I can’t imagine not wanting to eat this though. It looks so beautiful that it must taste equally as good!

  • haha- I love that sometimes husbands are like children- you must trick them into eating things ;). This looks yummy. I had a salad with a fried egg on top last night- love it!

  • Healthy and really scrumptious! My kind of weeknight food.

    Cheers,

    Rosa

  • Men are so funny sometimes! I can see why Mike would like this dish though. My husband does the cooking here so I don’t have to trick him into anything although there’s no way I’ll ever get to try artichokes or eggplant because he’ll never make them!

  • Very healthy spin on chinese style..love red cabbage and with eggs…mmmm! Have a great weekend!

  • This dish looks awesome! I have to admit that I’m not a huge Chinese take-out fan either. I would however LOVE this dish. The egg on top is probably the best part…yum!

  • Oh I don’t blame Mike for not liking fried rice. I’m Chinese and I don’t even like fried rice. Haha. It’s just such a blah dish. Although add an egg on top, just like you did and it’s suddenly a whole new dish. Smart idea to switch out the rice as well, Faith! This surely doesn’t look like your average blah fried rice dish at all. And Mike, I used to hate Chinese food too, but I’ve grown to love it. I think there’s still hope, Faith. Haha. Especially with your cooking. Now can you come teach my hubby to eat eggplants? Teehee.

  • Brilliant! So when you trick him, do you tell him afterward? I do, so that Dennis will be more open to trying new things. Of course now that I mention tricking my own hubby, I can’t think of how I did it! lol–I’ve done it a few times though. :)

  • I love fried rice… every time I hear someone saying they don’t like Chinese food I’m dumbfolded… but then again, I know someone who doesn’t like pizza!!! How can you not LOVE it? Anyhow… when I’m cooking for a picky eater I usually try not to give them too much info on what’s in the food until they try it and say it’s yummy. Then I tell them!

  • I am so lucky my husband eats anything other than peanut butter which I do not like either so no problem there. I have though changed leg of veal into leg of lamb when caught out by someone who did not eat veal. Also Rabbit makes a lovey ‘chicken’ pie when people turn up their nose at rabbit!! LOL Diane

  • dawn

    Oh my goodness.. you just read my mind… I had it in my mind that i wanted fried rice saturday night… so i made some traditionally… I love the idea of using the bulgar.. I wish i would’ve seen the npost beforehand because now i think i have to try your version, although i may switch out the red cabbage for savoy… Just a me thing… I’ll try it next time.. Thanks for the great ideas

  • Love red cabbages and with stir-fried rice and a runny egg sounds perfect for me.

  • I love every ingredient in this recipe, and I as I keep some hens in the garden I always have perfect eggs for just these kind of recipes, where a tasty egg is key. I’ve been on a major quinoa jag for a couple of years so will probably do that sub, but otherwise will do as is. Looking forward to trying this!

  • A farm-fresh fried egg makes most things extra appealing. Nice change-up with the bulgur wheat! Red Cabbage is sweet and delicious, and coming back into season.

    There are no good Chinese restaurants where I live, so we rarely eat that cuisine.

  • Good on you for sneaking that one in without him knowing. Advice is stay away from finicky eaters? Oh yeah too late you are married hihi.

  • These sounds great to me, especially with the dippy fried egg on top.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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