This vibrant rice dish uses leftover basmati rice sauted with finely chopped garlic, onions, and turmeric for a deep golden colour. The addition of broccolini, corn, and red bell peppers creates a flavourful and textured meal that is easy to prepare at home.
The Ultimate Golden Garlic Rice: A Flavourful, Anti-Inflammatory Weeknight Win
If you’re looking for a way to transform “boring” leftover rice into a vibrant, restaurant-quality meal, look no further. This Garlic Turmeric Rice, inspired by the culinary artistry of Yeung Man Cooking, is more than just a side dish it’s a savory, nutrient-dense bowl of comfort that brings the healing power of turmeric to your dinner table.
Most turmeric rice recipes are simply boiled in yellow water. This version is different. By sauteing the rice with aromatics and colourful vegetables, you create a depth of flavour that is nutty, slightly sweet, and deeply satisfying.
Why This Recipe Works
The secret to this dish lies in the technique. Instead of boiling everything together, we use a stir-fry method that achieves two things:
- Texture: Using day-old, cold rice ensures the grains stay separate and take on a beautiful “char” rather than becoming mushy.
- Bioavailability: As we’ve learned from the science of turmeric, it needs heat and healthy fats to be absorbed by the body. Sauteing the turmeric in avocado oil ensures you’re actually getting those anti-inflammatory benefits.
The Ingredients
- Prep time: 10 minutes
- Cook time: 15 minutes
- Servings: 2–3
The Base
- 5 cups Cooked Basmati rice (cold, day-old rice is best!)
- 1 tsp Turmeric powder
- 6–7 cloves Garlic, finely chopped
- 1/2 Onion, finely chopped
- The Veggie Crunch
- 80g Broccolini, finely chopped
- 1/4 Red bell pepper, finely chopped
- 1/4 cup Corn (fresh or frozen)
- The Seasoning
- 2 tbsp Avocado oil (or any high-smoke-point oil)
- 1 pinch Red pepper flakes (for a subtle heat)
- Salt and black pepper to taste
Step-by-Step Instructions
- Infuse the Oil
Heat the avocado oil in a large pan over medium-low heat. Add your onions and garlic. The goal here is to cook them slowly for about 6–7 minutes. You want the garlic to “melt” and the onions to become translucent, infusing the oil with a deep, savory base. Stir in the red pepper flakes, then remove this mixture from the pan and set it aside.
- Saute the Greens and Reds
In the same pan (keep that garlic-infused oil in there!), toss in your chopped broccolini and red bell peppers. Sauté for 2–3 minutes. Finely chopping the vegetables ensures they cook quickly and distribute evenly through every bite of rice.
- The Golden Transformation
Turn the heat up to medium. Add the cold rice, corn, and your golden star: the turmeric. Return the sautéed garlic and onions back to the pan.
- The Final Saute
Stir-fry everything together for about 3 minutes. Use your spatula to break up any clumps of rice. You’ll watch as the white rice transforms into a brilliant, sun-kissed gold. Season generously with salt and black pepper remember, the pepper is essential for activating the turmeric!
Pro Tips for the Best Results
The Rice Rule: If you don’t have leftovers, cook fresh rice with slightly less water than usual, spread it on a baking sheet, and pop it in the freezer for 15 minutes to dry it out before frying.
The Garlic Ratio: Don’t be afraid of the 7 cloves! Because we sauté them slowly on low heat, the “sharpness” disappears, leaving behind a sweet, mellow richness.
Add Protein: This rice serves as a perfect base for grilled tofu, shrimp, or a fried egg on top.
This Garlic Turmeric Rice is proof that “healthy” does not have to mean “bland.” It is a visual masterpiece that feeds your immune system while satisfying your cravings for comfort food.
