Golden Rice Bowls

$7.40 recipe / $1.23 serving

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

4.8 from 15 reviews
golden rice bowls
Prep time
Cook time
Total time
Total Cost: $7.40
Cost Per Serving: $1.23
Serves: 6
  • 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
  • ½ tsp ground cumin $0.03
  • ⅛ tsp cinnamon $0.02
  • 1 whole bay leaf $0.15
  • 3 cups chicken broth* $0.27
  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic $0.16
  • 1 (16 oz.) bag spinach $3.49
  • to taste salt & pepper $0.05
  • 6 large eggs $1.35
TOTAL $7.40
  1. 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.
  2. 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.
  3. 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.
  4. To serve, add about one cup of warm rice to a bowl, add ½ cup of the sauteed spinach, and then top it off with a fried egg. Hot sauce adds a nice kick to this dish, too.

Golden Rice BowlDon’t act like you didn’t see the sriracha coming…

Step By Step Photos

onion garlic butterStar 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.

dry rice spicesThen add the dry rice, turmeric, cumin, and cinnamon.

toast riceStir 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.

broth bay leafFinally, 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.

fluff riceAfter sitting for 20 minutes with the heat turned off, lift the lid and fluff the rice with a fork.

garlic olive oilWhen 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.

bagged spinachI 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.

cooked spinachAdd 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.

Golden Rice BowlsFry up six eggs and then build your bowls. 1 cup rice, about a 1/2 cup of spinach and one perfect egg.

sriracha golden rice bowlsIn my house where there are eggs there is sriracha!


  1. Peter says:

    I add potato to the rice.
    Cooks just as easy.

  2. Jamayca says:

    Made this today and it was so good! Added shrimp to it for some added protein. My fam and I have been munching on it all day! I am hoping there are leftovers for tomorrow o D

  3. Susan says:

    SO good! I’d made the Yellow Jasmine Rice before on a whim and it was amazing. I wasn’t sure what all to pair it with though (of course I was plenty happy to eat it on its own!!) and then I came across this! So glad I did. I plan on eating my leftovers for every meal for the next couple of days :)
    Thank you for being awesome!!

  4. Deena says:

    I made this tonight, I often do – but this time I used fresh grated turmeric root. Wow. Try it if you see it around.

  5. Ames says:

    Thank you so much for this recipe. My husband and my 3 year old licked their bowls!

  6. renee says:

    i purchased a Curry Madras Powder. Do you think it will taste good?

  7. aglooka says:
  8. Sunny says:

    Hi Beth,
    This is probably a silly question but I’m a newbie to freezing dishes & I was just wondering how to do it for this particular recipe. Do you just pile the rice, spinach & eggs on top of each other into single serving containers & freeze it all together? Or do you freeze them all seperately? Plus do you have to wait for everything to cool before freezing? Especially the eggs – how long will they stay good when frozen? & how would I re-heat everything? Sorry for the million questions I’m just clueless when it comes to this kind of stuff.

    • No problem, Sunny! I would portion out the rice and spinach into single serving containers and let them cool in the fridge. Then, once they’re cool, transfer them to the freezer. Reheat them in the microwave and while that’s happening, you can fry a fresh egg to go on top. I hope that helps!

  9. Cooked this for supper. It was really tasty. My 12 year old ate it all…spinach too.

  10. Rachel R. says:

    I love this dish and make it frequently! And just FYI, I was short on time and didn’t have fresh spinach last night, so I made it with frozen spinach and Trader Joe’s frozen jasmine rice, and it was still good!

    I just sauteed the onions and garlic, then added the spices and cooked for a few, then stirred in the cooked rice. For the spinach, I cooked it according to the package directions, drained it, then sauteed some garlic in olive oil and added the drained spinach and cooked for a couple minutes more. Not quite as good as the original, but great in a pinch!

  11. Sarah says:

    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.

  12. Stacey says:

    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.

  13. Paula says:

    Having this right now! Really great. Like you, I’m a sriracha fan.

  14. 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.
    This is my 4th recipe from your site, and they’re all keepers!

  15. sophie says:

    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!!

  16. Diah Tan says:

    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 :)


  17. Ayla says:

    The jasmine rice is so delish!! I never knew rice could be this good! I added some leftover chicken breast and it was magic :)

  18. Enybe says:

    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.

  19. Dana says:

    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!

  20. Doris says:

    Made this for a sunday afternoon lunch… my family loved it!! Thanks for sharing :)

  21. Amelie says:

    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 :)

  22. 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!

  23. 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.

  24. Michelle says:

    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.

  25. MacKenzie says:

    So good!!! This will be a go to meal for us!

  26. Perfect for a easy meal! I love it with lots of sriracha!!

  27. Prince Edward County says:

    Just made this for dinner, and it was delicious! The rice totally makes the dish, with its fragrant spices and luscious flavour. I cooked my rice in the rice cooker, and it came out perfect. Definitely make sure the egg yolk is runny, and then break it into the rice. Siracha is the cherry on top in this perfect dish!

  28. Diana says:

    Did you wash the rice before adding it to the onions? If so, wouldn’t the residual water stop the rice from “crackling”?

    • I don’t think I did this time, but I have before. It just takes a little longer for the rice to start crackling because the water has to evaporate away. Just drain is as good as possible first.

  29. LadyAether says:

    I made this for breakfast and it was a great choice. I used a boxed rice (chicken and garlic flavored) because I’ve never bought my own rice before, but now that I’ve read through a lot of the recipes here, I am going to start! I still added the turmeric and cumin (and extra garlic because I am a garlic fanatic) and I thought it tasted pretty good, even though I was a little leery b/c I’m generally not a huge fan of Indian food and flavors (which I think this mimics? I could be wrong). I am going to try more of those flavors and give it a fair chance, though. :) I used frozen peas and just added them to the rice because I didn’t have any spinach (it’s not my favorite thing). With a slightly runny egg on top, this was super filling and I wasn’t even hungry again until many hours later!

  30. Sara says:

    Hey, I just happened to stumble on to your blog, and I have to say…lots of great recipes! I’ve already bookmarked a few to try!

    This particular recipe seems to have a very Indian flavour profile. My mom makes something very similar, but with basmati instead of Jasmine rice. Spinach with garlic is another thing we commonly eat as a side with rice. The egg is different, I can’t wait to try it. And of course love sriracha! Thanks for sharing this awesome recipe :)

  31. Brittany says:

    So good! Just finished making it for the hubby and me and we absolutely loved it! Trying to stick it out until pay day ha so this was the perfect, inexpensive (yet filling) meal. Thanks!

  32. Lauren says:

    Would brown rice work even though it takes longer to cook?

    • It should, although I would try to find brown jasmine rice if you can. Jasmine rice has a very unique flavor that really brings this all together. I’ve seen brown jasmine rice in the bulk bins at some grocery stores, so try to find it there. And, make sure to adjust the cooking time, as you mentioned :)

  33. Andrea says:

    We eat this all the time in Peru when you are in a jam to find something to eat, all except the yellow part!

  34. Jessica says:

    Made this for dinner last night and had leftovers for lunch today! This was SO GOOD! Will definitely be adding it to our usual line-up of recipes! Thanks Beth!

  35. Chona says:

    Can you make rice like this in a rice cooker? I’m so bad at making rice on the stovetop!

    • I’m pretty sure you can! It’s the same cooking mechanism, except it’s automatic. So it should work just fine :) Just saute the onions and spices first.

  36. Adrianne says:

    This was amazing, although I admit I am a lover of all things rice/pasta/carb! I had less spinach than I thought so I added some sauteed kale with garlic and it was yummy!!

    It was so good I am seriously considering making it again tonight!

    A few pointers – definitely add sriracha at the end and even though I usually don’t like sunny side up fried eggs, leave the yolk runny and let it stir in with the rice! It makes a great flavorful “sauce!”

  37. Katrina says:

    Can I freeze this recipe in portions to bring to work?

    • Yes, you can. The egg will cook further upon reheating, so just make sure to not cook it until hard the first time around.

  38. Terry says:

    Making a list of ingredients I need. Looks soooo good. Can’t wait to try it!!!

  39. Louann says:

    Hi Beth!

    This looks soooo good! Making it tonight for myself & my vegetarian daughter. :) We love your recipes! Many thanks!

  40. Aubrey says:

    Any suggestions for a turmeric substitute? maybe a mix of ground mustard, ginger, and nutmeg? Making this for dinner tonight! :)

    • Beth says:

      Hmm, turmeric is the backbone of the flavor profile, so to replace it would be sort of like changing the entire recipe. I’ve never tried mustard with ginger and nutmeg, but I always encourage people to experiment! You can also try substituting with garam masala or curry powder, although sometimes those have turmeric in them.

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