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 review You must try this! 5/5 It Rocks! Klapaucius

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

1. Heat the oil in a wok
2. Stir-fry the shallots and garlic for 3 minutes
3. Add in the spices and stir-fry for a minute
4. Fork in the cooked rice to break up and mix really well so it is coated with the oil
5. Tip in the preserved and fresh lemons together with the preserved lemon juice
6. Stir fry until the rice is heated through
7. Add 1 tablespoon water if it sticks

Serving suggestions

Serve hot

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