I love how this turmeric fried rice turns simple pantry staples into something colorful, comforting, and full of flavor. I often make this when I have leftover rice and vegetables in the fridge, and it always comes together quickly while still tasting special. The warm turmeric, garlic, and vegetables make this dish both satisfying and uplifting.
Why You’ll Love This Recipe
I like this recipe because it is easy, budget-friendly, and perfect for busy days. I enjoy how flexible it is, since I can use whatever vegetables I have on hand. I also appreciate that turmeric adds both color and a gentle earthy flavor without overpowering the dish. This fried rice works well as a main meal or as a side dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked rice (day-old rice works best, but freshly cooked rice is fine)
2 cups mixed vegetables
1 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil
4 cloves garlic, finely chopped
1/2 onion, sliced
Directions
I start by heating the oil in a large pan or skillet over medium heat. I add the sliced onion and cook it until it becomes soft and slightly translucent. Next, I stir in the chopped garlic and cook it briefly until fragrant, being careful not to let it burn.
I then add the mixed vegetables and sauté them for a few minutes until they are tender but still vibrant. After that, I sprinkle in the turmeric, salt, and black pepper, mixing everything well so the spices coat the vegetables evenly.
I add the cooked rice to the pan and gently break up any clumps. I stir everything together and cook for a few more minutes, allowing the rice to heat through and absorb the flavors. Once everything is well combined and warmed, I remove it from the heat and serve.
Servings And Timing
I usually get about 3 to 4 servings from this recipe.
Preparation time is around 10 minutes, and cooking time is about 15 minutes, so the total time comes to roughly 25 minutes.
Variations
I sometimes add scrambled eggs for extra protein and richness. When I want more spice, I include a pinch of chili flakes or a splash of hot sauce. I also like adding soy sauce or a squeeze of lemon juice for a slightly different flavor profile. For a heartier meal, I mix in cooked chicken, shrimp, or tofu.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use a pan on the stove with a small splash of oil or water to keep the rice from drying out. I can also reheat it in the microwave, stirring halfway through for even warming.
FAQs
Can I Use Freshly Cooked Rice Instead Of Day-Old Rice?
I can use freshly cooked rice, but I like to let it cool first so it does not become mushy when fried.
What Vegetables Work Best In This Recipe?
I usually use carrots, peas, corn, or green beans, but I find that almost any vegetable works well.
Is Turmeric Fried Rice Spicy?
I find this dish mild and earthy rather than spicy. If I want heat, I add chili flakes or fresh chilies.
Can I Make This Recipe Oil-Free?
I can reduce the oil or replace it with a small amount of water or vegetable broth, though the flavor will be slightly different.
Is This Recipe Vegan?
Yes, I consider this recipe vegan as written, as long as no animal-based add-ins are used.
Conclusion
I enjoy making turmeric fried rice because it is simple, comforting, and full of flavor with minimal effort. It is a great way for me to use leftover rice and vegetables while creating a dish that feels fresh and satisfying every time.
This turmeric fried rice is a quick and vibrant dish made with leftover rice, vegetables, and aromatic turmeric. It’s flavorful, flexible, and perfect for a fast, wholesome meal or side dish.
Ingredients
2 cups cooked rice (preferably day-old)
2 cups mixed vegetables (e.g., carrots, peas, corn, green beans)
1 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil
4 cloves garlic, finely chopped
1/2 onion, sliced
Instructions
Heat oil in a large pan or skillet over medium heat.
Add sliced onion and cook until soft and translucent.
Stir in chopped garlic and sauté until fragrant, about 30 seconds.
Add mixed vegetables and cook for 3–5 minutes until just tender.
Sprinkle in turmeric, salt, and pepper, and stir to coat vegetables evenly.
Add cooked rice, breaking up any clumps. Stir well to combine.
Cook for another 3–5 minutes until rice is heated through and evenly colored.
Remove from heat and serve warm.
Notes
Cool freshly cooked rice before using to avoid mushy texture.
Add soy sauce or lemon juice for extra flavor variation.
To make it a full meal, mix in scrambled eggs, tofu, or cooked chicken.
