I was talking with a friend recently who was so excited to be finally getting stove in the house that he’s been remodeling and living in. So I asked, “What is the first thing you’re going to cook?” “Rice. Lots of rice.” he replied. Of course. It’s so easy to take simple food for granted. I love simple food because it’s easy to make and subtle flavors are not lost in complicated cooking processes or long ingredient lists.
So, I decided to go back to my roots for this one and prepare a simple yet filling bowl of Yellow Jasmine Rice, quick sauteed spinach, and a hearty egg. It’s awesome. The yellow jasmine rice really makes this recipe special. It’s one of my favorite recipes and I’m happy to be able to use it in a new way.
To make this recipe last throughout the week, I filled single serving containers with the cooked rice, added a scoop of the sauteed spinach and either cooked an egg fresh when I was ready to eat, or I pre-fried an egg and just reheated it all together in the microwave. The reheated bowls that had a pre-cooked egg didn’t have that nice runny yolk that almost acts as a creamy sauce, but they were still delish.
Golden Rice Bowls
golden rice bowls
Servings 6Ingredients
RICE
- 2 Tbsp butter ($0.15)
- 1 small yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 2 cups uncooked jasmine rice ($0.88)
- 1 tsp turmeric ($0.05)
- 1/2 tsp ground cumin ($0.03)
- 1/8 tsp cinnamon ($0.02)
- 1 whole bay leaf ($0.15)
- 3 cups chicken broth* ($0.27)
SAUTEED SPINACH
- 2 Tbsp olive oil ($0.32)
- 2 cloves garlic ($0.16)
- 16 oz bag spinach ($3.49)
- to taste salt and pepper ($0.05)
OTHER
- 6 large eggs ($1.35)
TOTAL $7.40
Instructions
- Begin the rice first because it will take the longest to cook. Dice the onion and mince the garlic. Saute onion and garlic with butter in a medium pot over medium-low heat until the onions are soft and transparent (3-5 minutes). Add the dry rice, turmeric, cumin, and cinnamon. Stir and cook these ingredients for about 3 minutes more to toast the dry rice and spices. You should hear it crackling a little as it cooks. Make sure to stir often so that the rice does not stick to the bottom of the pot.
- Add the chicken broth and bay leaf to the pot. Place a lid on top and turn the heat up to high. Let the pot come up to a full rolling boil and then turn the heat down to low. Let the pot simmer over low heat for 20 minutes. After 20 minutes, turn the heat off and let the pot sit for an additional 20 minutes without removing the lid or stirring the pot. After the final 20 minutes, fluff the rice with a fork.
- When the rice is close to being done, prepare the sauteed spinach. Mince a clove of garlic and add it to a very large pot along with the olive oil. Saute the garlic for 1-2 minutes over medium heat, or just until becomes soft and fragrant. Add the fresh spinach and saute for about 3 minutes, or just until the spinach has wilted. Season the spinach with salt and pepper to taste. Fry six eggs.
- To serve, add about one cup of warm rice to a bowl, add 1/2 cup of the sauteed spinach, and then top it off with a fried egg. Hot sauce adds a nice kick to this dish, too.
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Notes
Nutrition
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Don’t act like you didn’t see the sriracha coming…
Step By Step Photos
Star with a diced onion and some minced garlic in a medium pot with butter. Saute these ingredients for a few minutes over medium-low heat until the onions are soft and transparent.
Then add the dry rice, turmeric, cumin, and cinnamon.
Stir and cook these ingredients for a few minutes before adding any liquid. This will toast the rice and the spices, which adds more flavor. You should hear the rice crackling and popping a little. Make sure to keep stirring so that it doesn’t burn or stick to the bottom of the pot.
Finally, add the broth and bay leaf. Put a lid on the pot, turn the heat up to high, and let the pot come up to a full boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer with the lid in place for 20 minutes. After 20 minutes, turn the heat off and let it sit, without removing the lid or stirring, for an additional 20 minutes.
After sitting for 20 minutes with the heat turned off, lift the lid and fluff the rice with a fork.
When the rice is close to finished cooking, start the spinach. Mince a couple more cloves of garlic and saute them in olive oil for 1-2 minutes, or until it just becomes soft and very fragrant. You’ll want to use a very large pot so that you can stir the spinach without it spilling out all over.
I used a large 16 ounce bag of spinach. These large bags of “cooking spinach” are usually a much better deal than the small salad sized bags of spinach. This huge bag will cook down to just a few cups.
Add the fresh spinach to the pot with the garlic and olive oil. Stir and cook for a few minutes or until the spinach is fully wilted. This happens pretty fast. Season with salt and pepper to taste.
Fry up six eggs (or soft boil them) and then build your bowls. 1 cup rice, about a 1/2 cup of spinach and one perfect egg.
In my house where there are eggs there is sriracha!
Hi Beth! I was thinking about making this for supper tonight, but subbing in a batch of your recent ‘Curried Chickpeas with Spinach’ recipe instead of just the spinach, to make it a little heartier.
My question is, do you think it will be too onion-y since the rice and chickpea/spinach dishes both include onion? Should I omit it from one of them?
Thanks :)
Hi Sarah, sorry I didn’t get back to you right away! I would use onion in both, but then I love onion… :) I guess it’s just personal preference.
My husband was a bit wary when I first made this, but it quickly became a family favorite. I make this for dinner a couple of times a month now. A few dashes of sriracha make this just perfect.
Having this right now! Really great. Like you, I’m a sriracha fan.
I printed this recipe a week ago and have been thinking about it ever since. I tried it last night and it was a perfectly simple, filling, and satisfying saturday night supper. And quite delish!
I’m not normally a hot sauce person but a few drops of tabasco and black pepper on top were a perfect suggestion.
Yum!
This is my 4th recipe from your site, and they’re all keepers!
thanks
This recipe reminds me of Korean bibimbap. We eat that all the time.
I’m so happy to find recipes that use tumeric, I’ve been wanting to incorporate this spice in my cooking. Now I have several from your blog. I made this rice several times and it always turns out so good!!
Hi, I love your recipes (easy, fast and yummy!)
This rice is similar to our Indonesian yellow rice (nasi kuning) If I’m not mistaken, we also add coconut milk and pandan leaves :)
Cheers!
The jasmine rice is so delish!! I never knew rice could be this good! I added some leftover chicken breast and it was magic :)
We were really happy to be able to find a recipe with the only 3 main ingredients we had on hand: rice, spinach and eggs!
And it was really good. Different from what we usually make for dinner, so it was a nice change.
We will defenitely make it again.
I came home tonight excited to make this and then realized that I was out of turmeric…I substituted curry powder and sprinkled in a little cumin and cinnamon and I thought it tasted almost identical to when I’ve made the original recipe. Just a note for those out there without turmeric!
Made this for a sunday afternoon lunch… my family loved it!! Thanks for sharing :)
I have to admit, I was a little hesitant to try this. The combination is like nothing I’ve ever eating before. I was pleasantly surprised, it was really tasty! I’ll definitely be making this again :)
i made this tonight, except completely differently (cooked quinoa instead of rice; mustard and ginger instead of turmeric, since i was out) and it is amazing. thanks!
I normally don’t comment on recipes, but I have to say … I made this probably a month ago, and I am STILL thinking about how good the rice was! Must make again soon.
I’ve made this recipe lots of times! Very delicious and filling.
I use my rice cooker, and I don’t bother sauteeing the onions and spices first, just throw them in raw. It still works.
So good!!! This will be a go to meal for us!