Shrimp Fried Bulgur
Bulgur is the faster, lighter, and more nutrient-packed option compared to brown rice. It cooks in just 10-12 minutes (while brown rice takes 40+), is lower in calories, and has a softer, fluffier texture with a nutty flavor. Packed with B vitamins (like niacin, B6, and folate), fiber, and protein, bulgur offers more nutrients and a lower glycemic index than brown rice. It’s a quick, healthy swap that works in everything from stir-fries to salads—perfect for anyone looking to shake up their grain game!
Ingredients
- 1 16oz package of frozen cauliflower steamed
- 1 tbsp canola oil
- 2 cups chopped vegetables celery, carrot, onion, zucchini, peppers, edamame
- 1 cup bulgur, cooked follow direction on label
- 10 oz shrimp, frozen raw, thawed and drained. Cut in half
- 3 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- In a large wok heat oil and add the shrimp. Cook until pink. Set aside
- Add chopped vegetables and cook until soft
- Make a well so the center of the wok is free of food. Add the egg and let it set. Scramble in the middle.
- Toss all ingredients well and then add the cooked cauliflower, bulgur and shrimp.
- Add soy sauce and sesame oil and toss well to combine
- Adjust soy sauce as needed. Serve hot!
Notes
Nutrition Facts:
Calories: 243kcal
Protein: 21.5g
Carbs: 20.6g
Fiber: 5g
Net carbs 15g
Carb exchanges: 1
Fat: 8.5g