Fried bulgur with egg, asparangus, peas and scallions

Fried bulgur with egg, asparangus, peas and scallions | by IN WHIRL OF INSPIRATION

If you checked my latest lesson on Skillshare, you will know by now that it is ideal to combine proteins with carbohydrates in your meals, as proteins slow down the absorption of the carbohydrate, giving you the feeling of satietion for longer. Which means that you make better use of the energy of each meal and you don't crave food every 2 hours like a maniac. Ah, magical basic principles of metabolism. :D

On the recipe level, one of the easiest protein/carbs combos and one of the most favorite ones is the fried rice (carbohydrate source) with egg (protein source). However, on my case and dietery preferences bulgur comes before rice on taste and. So I though, hey girl why not exchanging rice with bulgur? And fry it with egg and seasonal green veggies? And since I have no second voices in my head apart from 'me', nobody denied this plan. ;)

Fried bulgur with egg, asparangus, peas and scallions | by IN WHIRL OF INSPIRATION

Ingredients (2-3 servings):

  • 1 cup bulgur
  • 3 eggs
  • 6-7 green asparagus
  • 3 scallions
  • 2 cups peas
  • 2 cloves garlic
  • 1 large onion
  • lots of fresh parsley and mint
  • salt and pepper
  • love!

 

Procedure:

Ah this food is so easy! In a pot fry the chopped onion and garlic, add the bulgur, stir constantly for 2 minutes (so nothing burns) and add the double (comparing to bulgur) water. Allow the bulgur to boil and in a wok or deep pan fry the chopped asparagus (get rid of the woody-not tender-not green ends), and when it softens a bit, add the chopped scallions and peas. Stir and after 2 minutes remove them from the fire. In a bowl, whisp the eggs, add salt and pepper, the chopped parsley and mint. In the same pan with the veggies, add the drained bulgur and the egg mixture. Stir constantly and when the egg is ready, remove from the fire. Serve with fresh, crunchy bread,  and a big salad bowl. Bon appetit!

Fried bulgur with egg, asparangus, peas and scallions | by IN WHIRL OF INSPIRATION

Credits || Authors and Playlist: Despina Kortesidou

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Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!