Lemon Rice

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 12 g peanuts12g

Carbs· 1

  • 60 g jasmine rice (raw, cooked)60g

Vegetables· 1

  • 6 g red chili (sliced)6g

Sauces· 1

  • 2 g mustard(staple)2g

Spices· 3

  • 1 g curry leaves (a small sprig)1g
  • 1 g turmeric powder1g
  • pinch of salt(staple)2g

Fruit· 1

  • 15 g lime juice (about ½ lime)15g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g
  1. 2 min · hands-free

    Cook the jasmine rice ahead and spread it out to cool (day-old rice is best). Heat 1 tsp oil in a non-stick pan and toast the peanuts over medium heat for 2 min until golden, then set aside.

    Why? Cooled rice stays separate and won't clump when tossed; toasting the peanuts first draws out their nutty aroma, replacing the crunch the original buys with deep-fried cashews or oil-soaked spices.
    02:00

    Next up:In the same pan with the residual oil, add the mustard, curry leaves and red chili over medium heat and temper 30 sec until the curry leaves crackle.

  2. In the same pan with the residual oil, add the mustard, curry leaves and red chili over medium heat and temper 30 sec until the curry leaves crackle.

    Why? This is the heart of South-Indian tempering — spices release all their aroma in hot oil within seconds; we do it in just the residual teaspoon of oil rather than drowning the spices.
    Watch out: Mustard and curry leaves spit in hot oil — stand back a little once they go in.

    Next up:Sprinkle in the turmeric and stir 10 sec, then immediately add the cold rice and a pinch of salt; toss over medium heat 3 min until the rice is evenly golden.

  3. 3 min · hands-free

    Sprinkle in the turmeric and stir 10 sec, then immediately add the cold rice and a pinch of salt; toss over medium heat 3 min until the rice is evenly golden.

    Why? Add the rice the moment the turmeric goes in — it burns bitter and dark in dry oil after a dozen seconds, so the rice's moisture is what carries it into an even golden colour.
    03:00

    Next up:Turn off the heat, squeeze in the lime juice, fold in the toasted peanuts and toss. Serve with a little cucumber or tomato on the side for freshness.

  4. Turn off the heat, squeeze in the lime juice, fold in the toasted peanuts and toss. Serve with a little cucumber or tomato on the side for freshness.

    Why? Add the lime juice off the heat — cooking dulls its fresh tang, and that brightness is the whole signature of lemon rice, so you don't need salt or oil to carry the flavour.

    Tip: Peanuts are the only protein here — for a fuller meal, add a handful of edamame or some pan-fried tofu.