Turmeric Fried Rice

Turmeric rice in a blue bowl with a spoon.

This yellow rice recipe is quick and easy to make and full of flavor. Turmeric fried rice with vegetables is a great side that works wonderfully with your favorite curry.

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Course: Side Dish

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 204kcal

Author: Betty Davies

Equipment

Skillet

Ingredients

3 tablepsoons oil, separated (canola, vegetable etc)
salt and black pepper
1 small onion (diced)
3 garlic cloves (minced)
1 inch fresh ginger (minced)
1 cup frozen mixed vegetables (150g)
3 cups chilled rice (basmati, jasmine or long grain white)
1½ to 2 teaspoons turmeric

Instructions

Add one tablespoons of oil to a skillet and heat on a medium high heat.
Add the diced onion, with a pinch of salt and black pepper, and cook til soft.
Stir in the garlic and ginger and cook til fragrant.
Add in two tablespoons of oil to the skillet and turn the heat to high.
Once hot, add in the frozen vegetables, chilled rice, turmeric and a couple of pinches of black pepper.
Cook, stirring occasionally, til the rice is piping hot. Taste and adjust seasoning if required.

Notes

Make sure that your rice is chilled for the best results.
Before adding your rice, turn the heat right up so that the skillet is extra hot.
Use the biggest skillet or wok you have so that the ingredients are not overcrowded.
If you aren't familiar with the flavor of turmeric, I suggest that you start by adding 1 teaspoon in at first. Cook the rice, taste, and then add a little more (up to two teaspoons in total) for a stronger flavor.

Nutrition