Heat 1 1/2 tablespoons of vegetable oil in a heavy medium saucepan over medium heat.

Add 2/3 cup of finely chopped onion and 1/4 teaspoon of turmeric; sauté for 5 minutes until softened.

Mix in 1 cup of long grain white rice, ensuring it is coated with the oil and spices.

Add 1 3/4 cups of water, 2 stalks of lemongrass (cut into 2-inch pieces), and 1/2 teaspoon of salt; bring the mixture to a simmer.

Cover the saucepan, reduce the heat to medium-low, and simmer for approximately 18 minutes, or until the rice is tender and all liquid has been absorbed.

Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to fully steam.

Discard the lemongrass pieces.

In a heavy large skillet, heat the remaining 1/2 tablespoon of vegetable oil over medium heat.

Add 1 large chopped green onion and sauté for 1 minute, until slightly softened but still vibrant.

Add the cooked rice to the skillet and stir until heated through, combining it with the green onion.

Season the rice to taste with salt, adjusting as necessary.