Melt the butter in a wok. Sauté the garlic and onions for two minutes under medium heat until a little soft and translucent.
Add the ginger, lemongrass and bird's eye chilis and sauté for three more minutes until fragrant and soft.
Add the turmeric powder and cook for two to three more minutes, stirring occasionally so that it wouldn't burn. Add more butter if the mixture looks a little dry. Add one teaspoon of salt.
Toss in the rice. Press with the back of your spoon to break the lumps. Just before all the grains are evenly coated with the yellow turmeric and aromatic mixture, add the remaining teaspoon of salt. Check for seasoning, and then serve.