Rinse well the purslane. If dusty put all in a bowl of water and 4 tablespoons of vinegar set aside for 20 minutes. Take out slowly, rinse again.
The stems are edible, but cut off the very stiff ones. Also wrip with your hands or use a knife to cut to 2-3 each stalk.
Peel and cut thin slices from the carrots.
Add the olive oil in a pot, slightly heat up. Add chopped onions, sauté until translucent.
Add chopped garlic, sauté for another 1-2 minutes.
Add the carrots. Mix.
Add the tomatoes. Mix.
If using rice rinse and add and mix. If using bulgur add and mix.
Finally add the purslane. Mix gently, try not to crush the leaves.
Also add the salt and sugar at this stage.
Add water to cover the bottom of the pot. Cook with lid covered until all the vegetables are done. Add more warm water if necessary, but the purslane and the tomatoes will be leaving of water.
Keep lid covered until the pot cools. Move to the fridge and serve as a side dish.