An easy dish made with leftover rice. It takes barely 5 minutes to make and you can take the rice right out of the fridge and plop it into the pan with the spices and other ingredients. Eat on its own as a snack, with an omelette for breakfast or with fish curry for an afternoon meal.
- 500 millilitres cooked rice
- 2 tablespoons unroasted peanuts
- 1 teaspoon black mustard seeds
- 1 dried red chilli pepper
- 15 fresh curry leaves
- ½ teaspoon turmeric
- ½ tablespoon lemon juice
- 3 teaspoons vegetable oil
- salt (to taste)
Quick Lemon Rice is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
The rice needs to be cold or at least at room temperature. If the rice is warm, it will stick to the wok and the grains will break when you turn it in the spices. If you are using dried curry leaves instead of fresh, increase the number of leaves to about 20. If you donâ€™t have dried red chilli, use fresh green chilli. Donâ€™t use chilli flakes, this will colour the rice and also make it too spicy. You can use unsalted roasted peanuts if you donâ€™t have unroasted ones. These donâ€™t need to be fried and should be added along with the rice in step 3.