Bulgur Wheat – as Teriyaki Fried “Rice” with Japanese Curry


Hello fellow foodies!  I’m really happy to see this blog stats despite me not updating.  I’ve had a million things to do – okay not literally but it feels that way sometimes. My sister is getting married in August!  Indian weddings equate to planning for a year and lasting a week.  It’s really fun to say the very least!

Yesterday,  I whipped up this amazing new grain that I think I’m in love with.  Bulgur wheat. Inspired by Arps *its a shoutout* just so she knows.  She reads my blog sometimes, and its only fair.  I tried it in Singapore and loved the texture of it.


Teriyaki Fried “Bulgar Wheat” (Rice)  


  • 1 cup bulgar wheat
  • 1 cup spinach, finely cut

Seasoning: Dark Soya Sauce, Light Soya Sauce, Teriyaki Sauce & Pepper


  • Cook bulgar wheat in a rice cooker as you would prepare rice.  The proportion is 1:2.  Therefore 2 cups of water in this case.
  • Let the rice cool or refrigerate.
  • Put 1/2 tsp ghee on the pan and cook the spinach.  Toss the rice with the seasoning and serve.


This was purely an experiment and it was a success!  We will be having this often.  I will be experimenting with bulgur wheat as “rice”, in other cuisines too.