Recipe Corner: Oriental Bulgur Bowl with Chicken and Vegetables


78ca649cfaea812b03861be792baaebeBy Christine Vartanian Datian


2 cups medium bulgur

4 cups low-sodium chicken, turkey or beef broth (vegetable broth may also be used)

A handful of broken or crushed vermicelli, orzo, or egg noodles

2 cloves garlic, minced

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1 medium onion, finely chopped

1 stalk celery (and top greens), finely chopped

1 cup diced cooked chicken, ham, pork, or turkey

1/4 cup each sliced carrots and frozen peas

2 tablespoons low sodium soy sauce

1/2 tablespoon garlic chili sauce

2 teaspoons chopped fresh ginger

1/2 teaspoon kosher salt or sea salt (to taste)

Black or white pepper, red pepper flakes or paprika (to taste)

Olive oil or unsalted butter, 3 tablespoons

Finely chopped green onions, slivered almonds, and fresh mint and basil

Toasted sesame oil

4 beaten eggs, scrambled



In a large pot, sauté the vermicelli or noodles in the butter or olive oil until browned, tossing frequently but do not burn vermicelli, for about 5 minutes. Add the garlic, onions, and celery, toss, and cook for a few minutes longer. Add the bulgur, chicken, ham, pork, or turkey, carrots, peas, soy sauce, garlic chili sauce, ginger, salt, pepper, seasonings, and the broth; mix and bring ingredients to a full boil; mix again and reduce heat to medium low; cover and cook for 20-22 minutes or until all liquid is absorbed.

Let the bulgur sit about 5 minutes before serving. Toss with a fork. Serve in bowls and top each serving with some scrambled eggs; garnish bowls with chopped green onions, almonds, mint and basil; drizzle with toasted sesame seed oil and serve hot.

Serves 4.

Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at
For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:



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