Turkey Bulgur "Fried Rice"
with Eggs and CornCalories
:
580 kcalProtein
:
38g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Egg
- Wheat
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
- Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Turkey
1 unit(s)
Egg
(Contains: Egg)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
113 g
Mirepoix
113 g
Corn Kernels
1 unit(s)
Garlic, cloves
7 g
Cilantro
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May be present: Gluten, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
3.75 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Sesame, Wheat, Tree nuts, Peanuts)
4.5 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May be present: Milk, Mustard, Sesame, Tree nuts, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories580 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate62 g
Sugar7 g
Dietary Fiber8 g
Protein38 g
Cholesterol190 mg
Sodium1180 mg
Potassium1100 mg
Calcium100 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and half the stock powder (use all for 4 servings). Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, crack egg into a large bowl, then whisk thoroughly until combined. Season with salt and pepper.
- Peel, then mince or grate garlic.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix and corn. Cook for 5-6 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Transfer to a plate.
3
- Reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and turkey. Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add half the soy sauce and half the Moo Shu Spice Blend (use all for 4 servings). Cook for 1 min, stirring often, until fragrant.
4
- In the same pan, push turkey to one side, add 1/2 tbsp (1 tbsp) oil to the opposite side, then add egg.
- Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**
- Remove from heat.
5
- When bulgur is done, reheat the pan with turkey-egg mixture over medium.
- When hot, add bulgur, veggies and remaining soy sauce. Cook for 1-3 min, stirring often, until bulgur is fully coated in sauce.
6
- Meanwhile, roughly chop cilantro.
- Divide bulgur "fried rice" between bowls.
- Sprinkle cilantro over top.
