Indian Yellow Fried Rice with Peas

Wash rice gently and soak it for at least 15 minutes prior to cooking. Rinse well.

Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt. Bring to a boil and turn the heat to low, and cover the pan.

Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

(The last time I made this, I used 3 cups of cooked jasmine rice from the night before and frozen peas and started the recipe at the next step.)

Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed crackles right away, the oil is ready. Add cumin seeds, and mustard seeds.

After the seeds crackle, add red chilies, bay leaves, and the cinnamon stick and stir-fry for few seconds.

Add rice, turmeric, and cayenne pepper to the spices in frying pan. Gently stir-fry for about 5 to 6 minutes.

Serve with Dal and Indian Bread (Naan or Roti).