I learned a long time ago that it’s always better to make a little too much rice than to make too little for suppertime.

After all, if you make too little, you’ll be hungry all night. But if you make a little more than you know you’ll need, you can use the leftovers to make fried rice, or this healthy yellow rice.

Turmeric is what gives it that appetizing yellow color – and it also adds some umami flavor.

This rice is perfect for packing in lunchboxes because it tastes good hot, cold, or at room temperature. I like to add some cherry tomatoes in with it too.

Chopping up carrots and onions into small pieces makes them cook up softer and therefore be less noticeable in this dish. If your kids aren’t big fans of veggies, try this rice and see – they might be willing to eat the veggies if they’re incorporated into the rice.

How To Make Yellow Rice

Start by sautéing some onions in a little bit of oil.
Add carrots and garlic.
Cook them until the onions are nice and glossy.
Then add the spices and fry for another 30 seconds or so.
Add in your leftover rice. If it’s hard to break it up, try using something with a flat bottom such as a measuring cup or a glass.
Add frozen peas once the rice is completely broken up and yellow.
Yellow-Rice-Vegan-Lunch-Leftover-Fried-Rice-Bento

Yellow Rice

Use up your leftover rice to make this delicious yellow rice, which is kid-friendly and great for packing in lunch boxes!
Prep Time 5 mins
Cook Time 10 mins
Servings 4 servings
Calories 797 kcal

Ingredients

  • 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.
Course: Lunch, Vegan Dinner Recipes
Cuisine: American, Indian

Nutrition

Calories: 797kcal | Carbohydrates: 155g | Protein: 15g | Fat: 12g | Saturated Fat: 9g | Sodium: 313mg | Potassium: 351mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2812IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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2 Comments

  1. Ashley on March 28, 2020

    5 stars
    This rice was great. I was able to use up leftover rice and basically followed the recipe as written. Good recipe to know to reduce food waste and have a tasty vegan meal at the same time!

    Reply

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Shannon Hakala

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I'm Shan and I love sharing tasty & easy vegan recipes!

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