This soft & fluffy turmeric rice is full of delicious aromas and makes for the perfect dish to complement any meal. Fragranced with butter, turmeric, garlic, and onion, this incredibly flavorful rice comes together in just 20 minutes on the stovetop.

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Garlic Turmeric Rice

• Author: Chef Mia

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Description

This soft & fluffy turmeric rice is so easy to make yet loaded with heavenly aromas in every bite. Fragranced with garlic, butter, and onion, this one-pot middle eastern rice comes together in less than 20 minutes on the stovetop.

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Ingredients

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• 2 tbsp unsalted butter (or coconut oil)
• 1/2 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tsp turmeric powder
• 2 cups (370g) basmati rice (or your choice of long-grain rice, rinsed and drained)
• 3 cups chicken stock (or vegetable stock)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• parsley (for garnish, optional)
• marinated chicken kebabs (or any grilled veggies, seafood, or meat to serve)

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Instructions

1. Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.
2. Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

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This soft & fluffy turmeric rice is full of delicious aromas and makes for the perfect dish to complement any meal. Fragranced with butter, turmeric, garlic, and onion, this incredibly flavorful rice comes together in just 20 minutes on the stovetop.

Print

Garlic Turmeric Rice

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

This soft & fluffy turmeric rice is so easy to make yet loaded with heavenly aromas in every bite. Fragranced with garlic, butter, and onion, this one-pot middle eastern rice comes together in less than 20 minutes on the stovetop.

---

Ingredients

Scale 1x2x3x

• 2 tbsp unsalted butter (or coconut oil)
• 1/2 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tsp turmeric powder
• 2 cups (370g) basmati rice (or your choice of long-grain rice, rinsed and drained)
• 3 cups chicken stock (or vegetable stock)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• parsley (for garnish, optional)
• marinated chicken kebabs (or any grilled veggies, seafood, or meat to serve)

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Instructions

1. Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.
2. Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

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This chicken fried rice tastes just like your favorite hibachi restaurant! That’s because we took this recipe straight from the hibachi grill and our mega-popular Hibachi Chicken recipe. On the table in just about 20 minutes, this fried rice is perfect as a main course or a side dish, and it’s guaranteed to please the whole family.

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Easy Chicken Fried Rice (Restaurant-Style)

• Author: Chef Mia

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Description

This is the best chicken fried rice recipe because it’s loaded with tender, savory chicken, fluffy rice, scrambled eggs, and crisp vegetables, all tossed together with butter, soy sauce, and sesame oil for that authentic hibachi flavor you crave!

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Ingredients

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• 1 ½ teaspoons sesame oil
• 4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
• ¾ pound chicken breasts (cut into very small pieces, roughly half of "bite-sized")
• 5 tablespoons low-sodium soy sauce (divided)
• 4 tablespoons butter (divided)
• 2 teaspoons fresh lemon juice
• salt (to taste)
• pepper (to taste)
• ½ cup diced white onion
• 1 cup frozen mixed vegetables (peas, carrots)
• 2 large eggs
• 4 cups cooked rice (cool to touch, see Notes)
• sesame seeds (optional, for garnish)

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Instructions

1. In large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) neutral oil. Once oils are hot, add chicken pieces. Let chicken cook for 1 minute without stirring.
2. Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to skillet. Cook until chicken is no longer pink, approximately 1 to 3 minutes. Stir no more than once or twice so that chicken will brown nicely.
3. Transfer cooked chicken to medium bowl and set aside. Wipe out skillet (or wok) to use again.
4. Heat 1 teaspoon neutral oil in skillet over medium-high heat. Add diced onion and frozen vegetables. Sauté until onions are almost translucent, approximately 3 minutes.
5. Move vegetables to one side of skillet. Crack eggs into skillet and scramble with spatula until cooked through.
6. Add 4 cups cooked rice and 3 tablespoons butter to skillet. Stir frequently and cook 5 minutes, then stir in 3 tablespoons soy sauce and cook 1 additional minute.
7. Stir in chicken, salt, and pepper. Cook until everything is well combined and warmed through, then portion into bowls, garnish with sesame seeds if desired, and serve warm.

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