Bulgur Fried Rice

Allen Dabagh

Boutros, Brooklyn, NY



  • 1 1/2 cups coarse bulgur
  • 3 tablespoons grape seed or canola oil, divided
  • 1/2 cup diced sujouk (Armenian beef sausage) or beef salami
  • 1/2 cup shaved or thinly sliced Brussels sprouts
  • 3 tablespoons sliced scallions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 eggs


  • 6 tablespoons low sodium soy sauce
  • 4 1/2 teaspoons pomegranate molasses
  • 4 1/2 teaspoons sweet soy sauce or kecap manis


  • 1/2 cup enoki mushrooms, woody parts discarded and cut into 1-inch pieces
  • 4 teaspoons toasted sesame seeds
  • 4 teaspoons chopped chives 


Soak the bulgur: put the bulgur in a bowl and cover with 4 cups water. Let soak for 1 hour. Drain well (make sure the bulgur is very dry or your fried rice will be too wet) and reserve until ready to cook.

Make the sauce: in a bowl, mix together the ingredients until well incorporated.

Heat a large sauté pan over high heat and add 2 tablespoons oil. Once the pan is hot, add the sujouk (or beef salami) and cook until caramelized, about 3 minutes. Add the Brussels spouts and scallions, and sauté until slightly brown, about 3 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Push everything to one side of the pan to make room for frying your eggs.

Add the remaining oil to your pan and lower the heat to medium. Add the eggs and scramble vigorously until fully cooked, 3 to 5 minutes. Add the bulgur and toss, then mix in the sauce. Sauté until the sauce fully coats the ingredients in the pan. If it looks too wet, let it continue to cook for a few minutes.

Transfer to a serving dish and garnish with the enoki mushrooms, chives, and toasted sesame seeds. 


6 servings