Japanese

Golden Turmeric Rice Bowl with Chili Crisp

★★★★☆ 4.8 rating Free recipe

A Golden Turmeric rice bowl that comes together on a weeknight and tastes like a slow Sunday, finished with Chili Crisp.

13Prep (min)

43Cook (min)

2Servings

MediumLevel

Method

Make sure the rice is cold and separated -- day-old works best.

Heat a wok or wide pan until nearly smoking and add the oil.

Scramble the eggs, then add aromatics and stir-fry until fragrant.

Add the rice and sauce, tossing constantly until every grain is coated and hot.

Fold in the scallions and finish with sesame oil.

Keep cooking

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