Marathi Fried Rice
4 Servings
Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Tips & Description
Marathi yellow fried rice is simple, comforting, and full of gentle warmth. Traditionally made with leftover rice, it’s brightened with turmeric, mustard seeds, green chilies, and a splash of lemon juice. The result is fragrant, lightly spiced, and beautifully golden — just as delicious warm as it is at room temperature.
For best texture, use fully cooled rice so the grains remain separate and fluffy. Allow the mustard seeds to splutter completely before adding the aromatics to develop their nutty depth. Toss gently when mixing to keep the grains intact. This dish travels well, making it ideal for picnics or packed lunches.
Ingredients
- ¼ cup canola oil
- ½ teaspoon mustard seeds
- 2 medium green serrano chilies, sliced into ½-inch rounds
- 1 medium red onion, finely diced (about 1½ cups)
- ½ teaspoon ground turmeric
- 5 cups cooked white rice, cooled
- 1 tablespoon fresh lemon juice
- 1½ to 2 teaspoons salt (adjust to taste)
- ½ teaspoon sugar
- ¼ cup tightly packed cilantro leaves, minced
Steps to Cook
1. Heat the oil in a large wok over high heat. Add the mustard seeds and cover with a lid or splatter guard. Let the seeds pop and splutter.
2. Add the sliced chilies and cook briefly until fragrant. Stir in the diced onion and cook until lightly golden around the edges.
3. Add the turmeric and stir to coat evenly. Remove the pan from the heat.
4. Add the cooled rice, lemon juice, salt, and sugar. Toss gently until well combined and the rice is evenly yellow.
5. Return the wok to low heat, cover, and steam for about 5 minutes to allow the flavors to blend.
6. Stir in the minced cilantro and serve warm, or cool to room temperature before serving.