Coat the Bulgur: In a medium saucepan, combine the dry bulgur and the beaten egg. Use a fork to toss everything together until each grain is well-coated.
Toast the Grains: Place the saucepan over medium heat.
Stir continuously with a wooden spoon or spatula until the egg has dried and the bulgur grains are separate and smell toasty, about 3-4 minutes.
Sauté the Aromatics: Make a well in the center of the toasted bulgur and add the butter.
Once it's melted and sizzling, add the noodles, grated carrot, and minced onion.
Sauté for 2 minutes, stirring constantly to toast the noodles and soften the vegetables without burning.
Simmer to Perfection: Pour in the vegetable stock and add the salt.
Stir once, cover the pan, and bring to a rolling boil. Immediately reduce the heat to the lowest possible simmer.
Cook for 20 minutes, or until all the liquid is absorbed. It's crucial not to stir during this process to prevent the bulgur from becoming mushy.
Rest and Fluff: Once the liquid is absorbed, remove the pan from the heat.
Let it stand, still covered, for 5 minutes. Uncover and gently fluff the pilaf with a fork to separate the grains.
Serve immediately and enjoy!
