In a medium Dutch Oven on medium heat, melt the coconut oil. Add the scallions, garlic and ginger.
Add the turmeric and rice and stir until fragrant and rice turns golden yellow. Season with salt and pepper.
Add the stock and simmer for 10-15. minutes.
Add the spinach and stir. Ladle into bowl and add the cilantro. Squeeze with the lime wedge if desired.