Vietnamese Turmeric Rice with Aromatic Ginger and Lemongrass
Fragrant jasmine rice cooked with fresh turmeric, lemongrass, and ginger for a vibrant side dish that complements any Vietnamese meal. This vietnamese-inspired rice & grains (vegan) ready in about 35 minutes pairs jasmine rice, fresh turmeric root, grated, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups jasmine rice
- 1 tbsp fresh turmeric root, grated
- 1 tbsp fresh ginger, minced
- 1 stalk lemongrass stalk, bruised and chopped
- 3 cups water
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 stalks scallions, thinly sliced
- 2 tbsp fried shallots for garnish
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 cups jasmine rice under cold water until the water runs clear. Drain well.
- Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tbsp grated fresh turmeric, 1 tbsp minced ginger, and 1 bruised and chopped lemongrass stalk, sauté for 2-3 minutes until aromatic.
- Step 3: Add the drained rice to the pot, stirring to coat each grain in the turmeric-ginger mixture, cooking for 1-2 minutes.
- Step 4: Pour in 3 cups water and add 1 tsp salt, stirring once. Bring the mixture to a boil over high heat.
- Step 5: Once boiling, reduce heat to low, cover the pot tightly, and simmer for 15 minutes until all the water is absorbed and rice is tender.
- Step 6: Remove from heat and let the rice rest covered for 10 minutes.
- Step 7: Fluff the rice gently with a fork, discarding the lemongrass pieces. Stir in 2 sliced scallions.
- Step 8: Serve garnished with 2 tbsp fried shallots for a toasty crunch.
Frequently asked questions
How long does Vietnamese Turmeric Rice with Aromatic Ginger and Lemongrass take to make?
Total time is about 35 minutes (5 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese Turmeric Rice with Aromatic Ginger and Lemongrass?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Vietnamese Turmeric Rice with Aromatic Ginger and Lemongrass?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Turmeric Rice with Aromatic Ginger and Lemongrass for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vietnamese Turmeric Rice with Aromatic Ginger and Lemongrass vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
