Cook the desired portion of Bulgur according to package or use a 1:1.5 hot water ratio so that it will not be mushy.

Cover until water is absorbed. Fluff with fork and sprinkle some mixed herbs and ground turmeric (optional). I do for the added taste and health benefit. Set aside.

Prepare your salted egg dish by combining the chopped egg, tomato/s including its juices and the left over meat. If there's sauce from the meat dish, add a teaspoon or tablespoon, except if its salty, as the salted egg is already salty. Mix well and set aside.

When ready to serve: Heat a non-stick sauté pan (no oil) and in it combine the bulgur dish and salted egg dish. Mix well until all of it is heated through. Garnish with ground pepper, crispy garlic and scallions on top.

Serve hot with your protein or veggies. Enjoy!