It’s hard not to love fried rice—that quick, catch-all meal that scoops up leftovers and transforms humble ingredients into heavenly, crispy-crunchy mouthfuls. But why does rice have a monopoly on this trusted technique? As chef Allen Dabagh shows in this recipe for bulgur fried rice, there are myriad grains worthy of a similar treatment.
Dabagh, who helms the kitchen at Brooklyn’s Boutros, served this dish at last year’s annual Greens holiday party at the Beard House. A staple on the his restaurant's menu, the bulgur fried rice is emblematic of Dabagh’s signature infusion of his Middle Eastern heritage into New American cuisine. Mediterranean stalwart bulgur gets soaked and then fried alongside spicy beef sausage, thinly sliced Brussels sprouts, and more traditional fried rice ingredients like scallions, garlic, and ginger. After scrambled eggs enter the mix, the entire dish is coated in a delectable culture-spanning condiment featuring soy sauce and pomegranate molasses. Get a taste of Dabagh’s cooking at the upcoming Greens event at Boutros in May, or get the recipe and make it at home.
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Maggie Borden is associate editor at the James Beard Foundation. Find her onInstagram and Twitter.
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