Fried Rice-Style Red Cabbage & Bulgur Wheat with Fried Egg

• 1/2 cups Bulgur Wheat
• 1/2 teaspoons Salt, Divided
• 1 cup Boiling Water
• 2 cloves Garlic, Grated
• 1/2 teaspoons Ground Ginger
• 1 Tablespoon Tamari Sauce Or Soy Sauce
• 1 Tablespoon Honey
• 18 teaspoons Black Pepper
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 1/2 whole Small/medium Head Of Cabbage, Chopped
• 2 Tablespoons Rice Vinegar
• 2 whole Large Eggs, Fried (See Note)
• 2 whole Scallions, White And Green Parts, Thinly Sliced, For Garnish

1. Combine the bulgur, 1/4 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes.
2. Strain out the water in a fine mesh sieve, gently pushing with the back of a wooden spoon to extract as much water as possible.
3. Whisk together the garlic, ginger, tamari sauce, honey, and black pepper in a small bowl; set aside.
4. Heat the oil in a medium saucepan over high heat; add the onion, cabbage, vinegar, and remaining 1/4 teaspoon salt; cook until slightly softened, about 10 minutes, stirring occasionally.
5. Turn heat down to medium, add the garlic mixture, and cook 1 minute, stirring constantly.
6. Add the strained bulgur and cook 1 minute more, stirring constantly.
7. Transfer to serving dishes and top with fried eggs and sliced scallion.
8. Note: I use a nonstick skillet with a little bit of olive oil to fry my eggs; poached eggs would also work well here.

bulgur wheat, salt, boiling water, garlic, ground ginger, tamari sauce, honey, black pepper, olive oil, onion, cabbage, rice vinegar, eggs, scallions

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/fried-rice-style-red-cabbage-bulgur-wheat-with-fried-egg/ (may not work)