Easy and QUICK Vegan/Vegetarian Lemon Rice. Good to make when you have leftover white rice that you need do not want to waste! Tangy and good to eat plain, or with yogurt and pickle.
Spice Level: 🌶🌶/5*
Prep Time: 10 min
Cooking time: 10 min
* My spice tolerance is high so don't blame me if this is too spicy for you Add salt to your tasting
2 Tablespoons Olive Oil
1/4 Teaspoon Cumin Seed
1/4 Teaspoon Mustard Seed
1/4 Teaspoon Urad Dahl (Add more if you like more crunch)
8 Curry Leaves (can use basil as substitute)
3 Thai Green Chillies
1/2 Teaspoon Turmeric
1 Teaspoon shredded ginger
Juice of one lemon
Rind of one lemon
1 cup of cooked jasmine rice
Salt (to your tasting)
Heat the oil on high-heat. Once hot add the mustard seeds, cumin seeds and urad dahl.
Once mustard seeds start popping, add the curry leaves garlic, and green chillies.
Mix it a couple of times, then reduce to heat to low. Add in the turmeric and salt and mix a couple of times.
Add the cooked rice, lemon juice and lemon rind. Mix well to break up any rice clumps.
Mix in the almonds.
ENJOY YOUR GODDAMN MEAL!