Potato Bulgur Pan with Sugar Peas and Carrots

Peel and slice the carrots. In a pot of boiling salted water, blanch the carrots and snow peas until tender-crisp, about 1-2 minutes. Rinse with cold water and set aside to drain. Slice the snow peas in half on an angle. Peel and finely chop the onion. Peel the potatoes. Heat the olive oil in a skillet and add the potatoes to cook until lightly browned, about 5-6 minutes. Stir in the onions and sugar, and stir fry until the potatoes are golden brown, about 2-3 minutes. Stir the bulgur, carrots, and snow peas into the skillet and warm through, about 1-2 minutes. Stir in the rosemary and cilantro at the end and season with salt and pepper.