Recipe
Yellow Rice
Use up your leftover rice to make this delicious yellow rice, which is kid-friendly and great for packing in lunch boxes!
Ingredient batch: 0.5× original. Base yield: 4 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 2 servings
- Prep
- 5 minutes
- Cook
- 10 minutes
Ingredients
- 1 1/2 Tbsp vegetable oil
- 1/4 cup onion diced
- 1/4 cup carrot diced
- 1/2 tsp turmeric
- 1/4 tsp mustard seeds (optional)
- 1/2 clove garlic finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp ground cumin
- 1 1/2–2 cups leftover rice
- 1/4 cup frozen peas
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 servings.
- 3 Tbsp vegetable oil
- 1/2 cup onion diced
- 1/2 cup carrot diced
- 1 tsp turmeric
- 1/2 tsp mustard seeds (optional)
- 1 clove garlic finely minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 3-4 cups leftover rice
- 1/2 cup frozen peas
Instructions
- Heat the oil in a skillet and fry the onions until they are glossy, then add the carrots, turmeric, mustard seeds, and garlic and cook another minute.
- Add in the rice, breaking it up with a rigid spoon or spatula.
- Add in the rest of the spices, the peas, and the water. Set the heat to low and cook, covered, for 2-3 minutes.
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