Yellow Fried Rice
yellow rice is very flavorful and aromatic with great blend of spices. Turmeric adds the vivid golden color to the rice. Yellow rice is quick and easy to make. This goes great with soup, and salad or as a side dish with any meal.
Ingredients
- 1 cup rice, I am using basmati rice
- 1/2 cup green peas
- 2 cupa water
- 3 tbsp oil
- 1/8 tsp asafetida hing
- 1 tsp cumin seeds jeera
- 1 tsp mustard seeds rai
- 4 whole red chilies
- 2 bay leaves tajpat
- 1 inch piece cinnamon stick
- 1 tsp salt
- 1/2 tsp turmeric haldi
- 1/4 tsp cayenne pepper
Instructions
- Wash rice gently and soak it for at least 15 minutes prior to cooking.
- After cooking rice expands to about three times in volume, so be sure to use the proper size pan. Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
- Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
- Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds. After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
- Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently. Stir-fry for about 5 to 6 minutes.
Notes
Serve hot with soup, dal or yogurt.
Tried this recipe?Let us know how it was!
Learn What makes Fried Rice Yellow with this easy-to-follow recipe.
Yellow fried rice is a variation of fried rice that gets its distinct yellow color from the addition of turmeric. Turmeric not only imparts a vibrant hue but also adds a subtle earthy flavor to the dish. It is a gluten free, kids friendly, vegan option
1. Washing and Soaking the Rice: Preparing for Yellow Fried Rice
Commence the culinary adventure of crafting delectable yellow fried rice by carefully washing the rice and allowing it to soak in water for a minimum of 15 minutes prior to cooking. This essential step ensures that the grains absorb ample moisture, facilitating even cooking and achieving a fluffy texture in the final dish.
2. Cooking the Rice: Ensuring Proper Size and Volume for Yellow Fried Rice
A crucial consideration in preparing fried rice yellow is accounting for the expansion of the rice during cooking, which approximately triples in volume. Thus, it is imperative to select a saucepan of adequate size to accommodate this expansion. Following the soaking process, transfer the drained rice to the saucepan and add water, green peas, a teaspoon of oil, and salt. Allow the mixture to come to a gentle boil, then reduce the heat to low, cover the pan, and allow the rice to simmer for approximately 15 minutes until it achieves a tender consistency and the water has evaporated. Once cooked, delicately fluff the rice with a fork to enhance its texture.
3. Tempering the Spices: Infusing Flavor into Yellow Curry Fried Rice
Elevate the flavor profile of your yellow curry fried rice by embarking on a journey of tempering aromatic spices. In a separate frying pan set over medium-high heat, heat oil until it reaches the optimum temperature for tempering. To test the readiness of the oil, introduce a cumin seed; if it crackles immediately, the oil is primed for the next step. Proceed by adding asafetida, cumin seeds, and mustard seeds to the fragrant oil, allowing them to sizzle and release their captivating aroma. Follow this with the addition of red chilies, bay leaves, and a cinnamon stick, stirring briefly to coax out the essence of each spice.
4. Stir-Frying the Rice: Creating Vibrant Color and Flavor in Yellow Fried Rice
Delight in the visual and gustatory allure of yellow fried rice by incorporating the pre-cooked rice, turmeric, and cayenne pepper into the spice-infused frying pan. Gently combine the ingredients, ensuring that each grain of rice is enveloped in the golden hue of turmeric and infused with the subtle heat of cayenne pepper. Stir-fry the mixture for approximately 5 to 6 minutes, allowing the flavors to meld harmoniously and the rice to absorb the aromatic essence of the spices, resulting in a dish that is as visually stunning as it is delicious.
Notes: Serving Suggestions for Yellow Fried Rice
Savor the irresistible simplicity of yellow fried rice by serving it piping hot alongside an array of comforting accompaniments, such as soup, dal, or yogurt. This versatile dish offers a perfect balance of flavors and textures, making it an ideal choice for a satisfying meal that tantalizes the taste buds and leaves a lasting impression on discerning palates.
If you loved our Vibrant Yellow Curry Fried Rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice.
Amy
August 20, 2022 at 10:22 amI was wondering why the turmeric doesn’t get added at the beginning while the rice is cooking. Does it give a different flavor if heated in the frying pan? What is the reason why it is added at the end? I did love the recipe though. Thank you Namaste
Nikhil Bollapragada
September 19, 2017 at 7:40 amThanks Majula ma’am you are my teacher, I love cooking and that’s because of you.
Manjula Jain
September 27, 2017 at 10:36 pmNikhil Bollapragada, Thank you
amb
September 2, 2015 at 10:15 pmhow to make lemon rice….
Harish Narayan
April 24, 2016 at 1:22 pmIngredients
*.Lemon Juice – 15 ml or 3 tbsp
*.Plain Rice – 2 cups
*.Roasted Ground nut – 1/4 cup
*.Green Chilly – 2
*.Dry red chilli – 1
*.Ginger – 1 tbsp [finely chopped]
*.Turmeric powder – 1 tsp
*.Mustard seed – 1 tbsp(
*.Bengal gram – 3 tbsp
*.Urad Dal – 1 tbsp
*.Peppercorn – 1 tbsp(optional )
*.Curry leaves – 1 spring
*.Asafoetida – 1 tsp
*.Salt to taste
*.Oil – 3 tbsp
Preparation Method
*.Boil rice & spread over the plate to cool.
*.Heat pan, pour oil and put mustard seed and let it splutter.
*.Then add Bengal gram, urad dal, Peppercorn, green chilli, dry red chilli, ginger, turmeric powder, roasted ground nuts, Asafoetida and curry leaves saute.
*.Add cooked rice, salt & mix well.
*.Now mix the lemon juice mix well
*.Pour Gingely oil mix well & cut off heat serve hot.
Margaret
March 16, 2015 at 11:22 amManjula, dear, I love this rice! And it’s so simple to make! Thank you for all your hard work, and please keep posting the recipes!
Rosemarie
April 16, 2014 at 3:29 amBrilliant recipe. THANK YOU
uzma
March 19, 2012 at 2:57 pmthank u for ur wonderfull recipes, i enjoy coming to ur website, looking forward to try this recipes as well,’best regards
lulu
November 14, 2012 at 7:28 pmthank you so much xxx
lulu
November 14, 2012 at 7:30 pml hope to be as good a cook as you one day l love indian food many thanks to you now l can make it at home xxx
Kate
December 31, 2011 at 2:28 amDear Manjula,
I am not Indian, but a wife of Indian, so I had to learn to cook Indian dishes. We live in a faraway country of Georgia (former USSR). I am using your recipes to cook almost all the dishes, except, of course, meat ones. Thank you very much. Such a great site, easy and tasty recipes. My husband loves everyhting I cook as well as entire family and friends
With your recpies I became known in our town as one of the best housewifes and cooks. :)) In the past I used to invite friends to our home, now it is vice versa – they call and ask to come for an Indian dinner. :))
Thanks again,
Respecfully,
Kate Sen
jinny
December 7, 2011 at 1:28 pmNamaste Aunty,
today i tried to make yellow rice, and it came out very well, my husband loved it very much. Aunty your recipes make my cooking really easier and tastier.
Thanks a lot
Kerrie
November 8, 2011 at 11:46 pmHi,
Thank you for all your wonderful recipes.
Is, the the chilli you use in this recipe dried, or can I use fresh chilli’s?
Thanks 🙂
LISE
September 19, 2011 at 3:06 pmWHAT IS TURMERIC? IN PORTUGUESE OF BRASIL, PLEASE. tHAKS FOR ATTENCION. : )
Jaya
September 19, 2011 at 6:34 pmLise, turmeric might be “curmuma” in Portuguese. It’s a yellow powder that adds color to the food. Does that sound right?
Alex
January 11, 2012 at 3:52 pmLise,
‘Turmeric” é cúrcuma.
vinod
July 26, 2014 at 8:03 amin portuguese turmeric is called curcuma.
Vanessa
August 28, 2011 at 5:56 pmI made this rice exactly how you made it for my husband and myself. We LOVED it! It was great! Thank you for the education!
Simi
July 8, 2011 at 12:04 amManjulaji,
I really love all of your recipes I tried yet!
Just like the other recipes, the yellow fried rice is surprisingly easy and quick. I really enjoy it every time I make it.
Only thing is, the rice becomes sticky with me, although I follow every step exactly and use desi basmati rice too. Normally I like sticky rice, but here I’m doing something wrong I guess… ;-P
Cheers,
Simi.
Simi
October 5, 2011 at 4:36 pmOK, problem solved! 😉
I used double polished rice, now I’m using the basmati from the Indian grocer. That gives longer and more separate grains. Polished works fine now too with using less water.
Wesley
July 4, 2011 at 7:53 pmI made some yellow rice with your video. No Cayenne Pepper, so I added just red pepper powder. Used ordinary white rice since I had no Basmati rice. Yet my family loved it. They ate all I made, so it must have been good.
Thanks for the video.
Wesley = lankapaul in You Tube
leilani
May 15, 2011 at 11:35 pmi seldom cook, my first time exploring Indian fare, was easy and yummy!! i’m excited to try more recipes! my family liked it very much! namaste
ABily
May 2, 2011 at 12:21 pmAboslutely delicious:)
Martin
March 18, 2011 at 9:31 amNamaste Aunty,
Many thanks for sharing you methods of preparing so many wonderful dishes. You presentation is outstanding and so easy to fallow. I have now made this particular recipe three times and each was a great success. Once again thank you for your gift of sharing such delightful recipes. Wishing you peace,love, happiness and good health.
YellowRIceFanGIrl
March 7, 2011 at 4:43 pmdear manjula aunty i am currently cooking the yellow rice it is boiling with the peas i just want to tell u that i love ur recipies keep on going i know that there are lots of people who admire and i want to tell u i am one of them have a good day 🙂
shaishlee
February 8, 2011 at 1:09 pmyou are great!!so simple and yummy receipes and I have tried it is delicious.
Kausar Fatima
December 11, 2010 at 6:17 amHi Manjula, I just want t know why do u add oil while preparing lemon rice & yellow rice ?
Jaya
December 11, 2010 at 5:49 pmKausar, some people add oil to help keep the rice grains from clumping together when it’s done cooking. You can put oil or not put oil, whatever works well for you.
avi
July 1, 2010 at 3:15 ammanjulaji you are great. thank you for the good food that i & my family
enjoy with your recipe.
thanks
manjula aunty
Aunti ka fan
April 19, 2010 at 1:34 amaunteeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee o aunteeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee koi nayi item pesh karo….
kabhi zuchhini ki koi sabji bana kar dekho, i mean try karo,,,,, aur hame bhi batao….menu aur badao….
thanks aunty…
u r grrrrrrrrrrrrrrrrrrrrrrr88888
Su
April 14, 2010 at 6:30 amhello aunty…
all ur recipes are really gud and tasty..and i love ur website as u have supported all recipes with a video….thank u…we always look forward to ur new recipes…i have tried several items frm ur site and my husband likes al of them…i m happy 🙂 thanku once again…
Janet
February 20, 2010 at 8:21 pmNamaste Manjula
Many many thanks for the information you have given me about Indian food. I am so very glad that I have found your website. You explain everything in wonderful detail. I can’t wait to try some of your receipes. Hope all is well. Again, many many thanks.
Nick
February 14, 2010 at 6:15 pmJust made this and it tasted great! Thanks for the recipe!
Tamilla
January 8, 2010 at 7:48 amNamaste Manjula.:) My name is Tamilla, I am from Simpferopol, Crimea, Ukraine. Found Your site by chance. Thank you for this recipe. Made it today on dinner for all family. Honestly, it was my first succesful rice dish. Everybody was delight. Thank you very much. 🙂
sarah priya
January 5, 2010 at 12:44 amHello masam,
Pls recommend some side dish for this rice ma’m.
Cindy
October 18, 2009 at 3:18 pmMade this tonight to go with some left over split pea soup – Excellent!
Seems like this would be a great way to use left over rice as well.
Thanks
Rohini
October 15, 2009 at 1:03 amHello auntyji,
thank you very much for all the recipes…. i prepared it the way u did… and it came out really good…. yummy dishes!
can u plz let us know how to prepare cakes without using eggs…
Thanks&Regards
Rohini
pardeep
August 25, 2009 at 9:48 amwow, that looks soooo good. Today i will make some too. I am going to make it the way u made them because my rice always get stuck together.Thank you : )
Aanya Khinwasra (Jain)
May 25, 2009 at 10:09 pmHello Aunty
I love ur recipes…. easy simple n tasty tooo…..
Can you please tell me how to cook vegetarian Fried Rice… ?
Thanks
olinda
April 30, 2009 at 3:54 amDear Mrs. Manjula,
I have gone through your videos. It is very nice of you to put these videos which makes it very easy for us to watch and prepare the dishes.
I tried your Gajar ka halwa which turned out very good. Also tried Aloo Paratha & Gobhi Parathas. Too good.
I have one request – can you show on video how to prepare veg hakka noodles?
I have tried to make them but somehow the noodels become soft after adding veggies & sauces.
Please try and put this video. Thanks in advance.
Yonn
April 27, 2009 at 7:16 amYour yellow was truly very very nice.
Debbie
March 24, 2009 at 9:04 pmHi,
Thanking you for posting this recipe, I loved it! My husband’s family is from Gujarat, they do this dish slightly different but i really love this version. I’m so glad I found your site, I’m looking forward to trying many of your recipes. Love you site!
Ravi
February 18, 2009 at 12:03 amSo what other dishes go with this rice?
If i wanted to make dinner, what else can I cook and serve with the yellow rice?
do samosas go with it?
mithily
January 22, 2009 at 7:28 pmhi manjula aunty!! i have tried couple of your recipes and it turned out really gud, i just wanna quick question about this recipe, can i use red chili powder or paprika instead of cayenne pepper??
Manjula Jain
January 22, 2009 at 11:15 pmHello Mithily, eather one will be fine
Danny
January 4, 2009 at 5:38 pmThis dish is easy to prepare and packed with flavor. Delicious! Thank you for sharing!
Vaishali
December 30, 2008 at 11:53 amThanks for taking the time to publish all the vegetarian recipes.
Jaya
December 29, 2008 at 6:45 amI make a lot of these rice dishes with left over rice. Just skip the water part of the recipe because the rice is already cooked.
nasrin
December 29, 2008 at 5:27 amnamaste aunty how r u? aunty u r great .you give this recipe is so easy and u change orignal look totally diffrent .and its looks nice also.today i try this .did i do this same thing with left over rice?