Fast & the Fabulous 

Bulgur “Nasi Goreng”

So apparently my metabolism is slowing further down thanks to the chilly weather. Like being in your 30s can’t handle that job alone! Fortunately kick-starting that metabolism isn’t rocket science. Nor is eating healthy! When there’s a will (and an Instant Pot) there’s always a way! 

Recently, I picked up a bag of red bulgur from Whole Foods and immediately started to think about a bunch of white rice dishes I’ve been avoiding lately (mind works in mysterious ways) Nasi Goreng turned up at the top of that list. So here’s a very healthy & non-authentic-improvised-Manhattan-pantry version of Nasi-Goreng that can be ready in under 15 minutes and is definitely drool-worthy. 


  • 1 tbsp oil (I love sesame oil for any Asian inspired recipe)
  • 2 spring onions, sliced + extra for garnish 
  • 2 cups mixed veggies (broccoli+cauliflower+carrots) 
  • 1/8 cup soy sauce + 1/8 cup brown sugar 
  • 3-4 tbsp sriracha (or sambal if you have some) 
  • 2 tbsp ginger-garlic paste 
  • 2 tbsp peanut butter powder (or peanut butter mixed in the soy sauce for easy mixing) 
  • 1 cup red bulgur, washed & drained (did not soak) 
  • 2 cups water
  • Salt to taste (don’t forget the soy you added) 
  • 1/2 cup chopped cilantro 
  • 1 egg, sunny side up as accompaniment (avoid if you’re vegan) 


    1. Turn the Instant Pot on Sauté mode and heat the oil. Sauté the onions & vegetables for a couple minutes.
    2. Add the soy, sugar, sriracha, ginger-garlic and peanut butter and mix. 
    3. Add the bulgur and water. Adjust the salt. 
    4. Close the lid and turn it on Manual. Cook for 4 minutes while sealing and let the pressure release naturally.
    5. Fluff it up using a fork and mix in the cilantro.
    6. Serve with the half-fried egg on top. (I like mine over-easy) 

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