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

Combine the bulgur, 1/4 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes. 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.

Whisk together the garlic, ginger, tamari sauce, honey, and black pepper in a small bowl; set aside.

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. Turn heat down to medium, add the garlic mixture, and cook 1 minute, stirring constantly. Add the strained bulgur and cook 1 minute more, stirring constantly.

Transfer to serving dishes and top with fried eggs and sliced scallion.

Note: I use a nonstick skillet with a little bit of olive oil to fry my eggs; poached eggs would also work well here.