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

4.7 from 11 reviews
golden rice bowls
 
Prep time
Cook time
Total time
 
Total Cost: $7.40
Cost Per Serving: $1.23
Serves: 6
Ingredients
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
  • ½ tsp ground cumin $0.03
  • ⅛ 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
  • 1 (16 oz.) bag spinach $3.49
  • to taste salt & pepper $0.05
OTHER
  • 6 large eggs $1.35
TOTAL $7.40
Instructions
  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!

43 Comments

  1. renee says:

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

  2. aglooka says:
  3. 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!

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

  5. 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!

  6. 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.

  7. 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.

  8. Paula says:

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

  9. 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

  10. 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!!

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