I laugh when I think of this, but when I was growing up and we went to a Chinese Restaurant to eat I always ordered Fried Rice. Combo fried rice, pork fried rice, chicken fried rice. If my parents let me I would have an extra order to take home (that didn’t happen very often.) My point is I loved fried rice.
Somewhere along the way I found the seasoned packets in the grocery store and used those to make my own fried rice at home. Along with that seasoning packet, I would always add egg and soy sauce. I usually had a bag of peas in the freezer and those would go in too. Then anything else in the fridge was fair game. Fried Rice was a great way for me to use up what was in the fridge – a little of this, a little of that.
About two years ago I had Bulgar Wheat as a side dish at a friends house. It had been something her husbands family had grown up eating. They would eat it as a warm side dish or cold the next day on a salad. I really liked its nutty flavor and at that point in time I was trying to add more grains into our diet. Bulgar Wheat fit the bill there. I started making Bulgar Wheat as a side dish and we haven’t looked back. Bulgar wheat is rich in B vitamins, iron, phosphorous and manganese. It has good fiber and protein also.
Well, last week I was having a fried rice craving and decided I would use our left over Bulgar Wheat instead of rice and my new version of “Fried Rice” was born.
I started by heating the cast iron skillet with coconut oil and added some diced up pork that was left over in the fridge. To that I added some left over bulgar wheat.
On the bulgar and pork were heated through I added my chopped greens. This time it was a combination of chard and spinach. I added the greens to the skillet and let them wilt and soften up into the mixture. (last night I added spinach, chard & kale – use what ever you have)
I served this “fried rice” topped with a sliced onion stalk.
This was a simple meal. The only other things we ate was a side salad with fresh lettuce and spinach from the garden and homemade salad dressing. So, what categories did I cover with this “Real Food” meal?
- Bulgar Wheat – not local, but organic
- pork – not local or organic (not good)
- chard, kale, spinach – garden & organic
- onion stalk – garden & organic
- coconut oil – not local, but organic
- lettuce – garden, organic
- cucumber – not local, not organic
- balsamic vinegar – not local, organic
- olive oil – not local, organic
- mustard – not local, not organic
Kind of a mixture on this one: Local, not local. Organic, not organic. Real Food – YES
P.S. It was time to season my cast iron skillet. I just couldn’t take it anymore.