Name: Masala Rice
Yield: 4 servings
Ingredients: 4 cups chilled cooked rice (such as jasmine or basmati); 1½ tsp. sugar; 2 Tbsp. vegetable oil; 1 tsp. black mustard seeds; 1 tsp. cumin seeds; 1 medium white onion, finely chopped; 1 small serrano chile, finely chopped; 1 Tbsp. ground coriander; ½ tsp. ground turmeric; ¼ tsp. cayenne pepper; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 2 Tbsp. finely chopped cilantro, plus more for serving; 1 Tbsp. fresh lime juice; Plain whole-milk yogurt and lime wedges (for serving)

Platter of yellow fried rice on red tablecloth.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Nicole Louie

My mother took making lunch for my brother and me pretty seriously. She rotated dishes like dosas, uttapam, poha, and chutney sandwiches throughout the week to ensure we had variety. My favorite? Masala rice. Don’t let its simplicity fool you—it’s packed with flavor and delicately balances salty and spicy. The onions bring sweetness and green chiles add heat. Serve it with fresh cilantro and lime wedges, and every bite is more comforting than the next. Day-old medium- or long-grain rice such as jasmine or basmati work best since the drier grains stay separate as you cook. Delicious hot or at room temperature, this dish can either be a light lunch on its own or a dinner side along with korma, curries, or chicken. —Rachel Gurjar

What you’ll need

Large Straight-Sided Skillet
$200 At Amazon
Citrus Juicer
$20 $15 At Amazon
Silicone Spatula
$13 At Amazon

Recipe notes

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