Lemon Rice

1. Prep Ingredients

Begin by preparing your ingredients to ensure a smooth cooking process. Take 2 cups of day-old rice and fluff it with a fork to break up any clumps; this will help it fry evenly later. Measure out 2 tablespoons of avocado oil and set aside. Next, measure 1 teaspoon of mustard seeds and 1/4 teaspoon each of asafoetida and turmeric powder. Roughly chop 3 tablespoons of peanuts and set aside. Slice 1 green chili finely (de-seed if you prefer less heat). Pluck about 15 curry leaves, giving them a rinse if necessary. Finally, take 1 whole lemon, roll it on the counter to loosen the juices, then cut it in half and squeeze out the juice, removing any seeds.

2. Cook Spices

Heat a large skillet or wok over medium heat and add the avocado oil. Once the oil is hot, add the mustard seeds and wait for them to begin to pop. This should take about 30 seconds. Quickly follow with the asafoetida and turmeric powder, stirring them into the oil, and cook for another 30 seconds until the spices are fragrant. Be careful not to let them burn.

3. Sweat Aromatics

To the skillet with the spices, add the chopped peanuts, green chili, and curry leaves. Cook for 1-2 minutes, stirring often, until the ingredients become aromatic and the peanuts start to turn golden.

4. Fry Rice

Now, add the day-old rice to the pan. Gently break up any remaining clumps and stir well to coat the rice with the spice mixture. Spread the rice out in an even layer across the pan and allow it to sit undisturbed for about 2 minutes, or until the bottom starts to get slightly crispy. Stir and repeat this process two more times, for a total of about 6 minutes, until the rice is thoroughly heated, fragrant, and some grains have crispy edges.

5. Finishing Ingredients

Season with salt. Pour about 1 tbsp of the lemon juice over the rice. Stir well to incorporate the lemon juice evenly throughout the rice. Taste to see if it needs more salt or lemon juice. The rice should be tangy and flavorful.