Pepper Sauce Fried Rice with Chicken

Rinse the rice well, then combine it with 2 cups of water and a pinch of turmeric in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender. Let it rest for 10 minutes, then fluff and spread it out slightly so it does not clump.

Thinly slice the chicken thighs. Trim and slice the green onions, roughly chop the seasonal greens, and rinse the mung bean sprouts.

Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring often, until browned and cooked through.

Add the chopped greens and green onions to the pan. Stir-fry for 1 to 2 minutes until the greens begin to wilt, then add the mung bean sprouts and cook briefly so they stay crisp.