Tumeric Fried Rice

5.0/5 rating (1 votes)
Tumeric Fried Rice

I used jasmine rice for this dish and it was very very good!  I actually love the yellow color and taste from the tumeric.  

Ingredients

  • 1 cup jasmine rice
  • 1 1/2 tablespoon olive oil, divided
  • 3 cups cabbage, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 1 teaspoon tumeric powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup low sodium soy sauce or tamari
  • 2 tablespoons sesame oil
  • 2-3 eggs, whisked in a bowl
  • 1 cup frozen petite peas
  • Scallions, thinly sliced

Directions

  1. Cook rice by following the package.  Add in 1/2 tablespoon olive oil before the rice once the water comes to a boil.  Set aside.

  2. In a large sauté pan over medium heat add in 1 tablespoon of olive oil.  Add in cabbage and let cook for about 5 minutes.  Add in carrots and garlic.  Let cook for an additional 5 minutes.

  3. Add rice into the pan and season with tumeric, salt and pepper.  Pour in soy sauce or tamari and stir around with a spatula.

  4. Make a hole in the middle of the pan and pour in the sesame oil.  Let it get hot for about 30 seconds then add in the eggs.  Let sit for 30 seconds then start to stir and incorporate into the rice.

  5. Add in peas and stir into the rice.  Continue cooking for another couple of minutes.

  6. Top with scallions and enjoy!

    Cindy's Note:  I like to drizzle a little sesame oil over before serving!

Leave a comment

You are commenting as guest.