Lemon rice
I made this up to go with lobster thermidor, which it did, admirably. I used shallots just because I had them, an onion would be fine.
Unlike the photograph, I would leave the fresh lemon in quarters so those pieces are easy to eat around.
Lemon rice | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 208 |
Ready in: | 15 minutes (using cooked rice) |
Prep. time: | 5 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th October 2012 |
Best recipe reviewYou must try this! 5/5 It Rocks! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cup uncooked basmati rice, cooked
- 3 tablespoons vegetable oil
- 3 shallots, peeled and chopped finely
- 1 clove garlic, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ½ preserved lemon, skin only, finely chopped
- 1 tablespoon of the juice from the preserved lemons
- 1 fresh lemon, quartered
Method
- Heat the oil in a wok
- Stir-fry the shallots and garlic for 3 minutes
- Add in the spices and stir-fry for a minute
- Fork in the cooked rice to break up and mix really well so it is coated with the oil
- Tip in the preserved and fresh lemons together with the preserved lemon juice
- Stir fry until the rice is heated through
- Add 1 tablespoon water if it sticks
Serving suggestions
Serve hot
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