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Made Healthier: Tasty and healthy made from leftovers

For spice-lovers, this is an aromatic rice dish jazzed up with some zesty lemons and green chilli padi. It also packs a kick with the mix of herbs and spices! There’s no better way to brighten up your day with this beautiful rice dish. What’s better, this flavourful dish can be easily made with some leftover rice within 30 minutes! A quick and simple way to throw together a healthy rice dish after a long day.

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Fun facts of the dish

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By Chef Teo
Celebrity Chef

Ingredients:

South Indian Lemon RIce Ingredients
3-4 curry leaves
1 tbsp lemon juice
1-inch piece ginger, minced
1 tsp turmeric powder
2 cups leftover cooked rice (approx. 400g) with Alchemy Fibre
1 tsp coriander seeds or powder
1/4 cup peanuts, roasted
1 tsp mustard seeds or powder
2-3 green chilli padi
2 tbsp vegetable oil

Rice

1 rice cooker cup (180ml) uncooked basmati or white rice, alternatively you can use 2 cups leftover cooked rice (approx. 400g)
1 heaped tbsp. (approx. 15g) Alchemy Fibre™ Powder Blend for Rice
1 cup water

Herbs and Spices

1 tsp. mustard seeds or powder
1 tsp. coriander seeds or powder
1 tsp. turmeric powder
3-4 curry leaves
2-3 green chilli padi, thinly chopped
1-inch piece ginger, minced
¼ cup peanuts, roasted
2 tbsp. vegetable oil
1 tbsp. lemon juice

Instructions

For the rice (uncooked) 

1.

Wash and drain rice and place into a rice cooker. Add in 1 heaped tablespoon of Alchemy Fibre Powder Blend for Rice to the uncooked rice and water, then stir well.

2.

Set the rice cooker to the ‘white rice’ setting and cook for 20 minutes.

3.

Once cooked, stir well to fluff rice and leave to cool for at least 15 minutes.

For the herbs and spices

1.

Heat oil in a pan over medium heat.

2.

Add green chilli, mustard seeds, turmeric powder and curry leaves and stir fry for 3 minutes. Add peanuts and ginger and stir-fry for another 1-2 minutes.

stir fried peanuts and curry leaves

3.

Remove from heat and mix in lemon juice.

squeeze lemon juice to form lemon sauce

4.

Add in cooked or leftover rice, coriander powder and salt to taste and mix the ingredients well.

stir fried indian lemon rice

5.

Mix until the rice and the rest of the ingredients are well-incorporated, and the rice grains are evenly yellow in colour. Serve and enjoy!

indian lemon rice with alchemy fibre full boil egg and chili padi

Enjoy this rice on its own, guilt-free thanks to the mix of healthy herbs, spices and Alchemy Fibre, which helps to boost your immunity and lower blood glucose release. Did you know, each serving of rice made with Alchemy Fibre contains 3 times as much fibre as brown rice?

You can also pair the rice with your favourite proteins and vegetables to make it even more wholesome! Don’t forget to try out this recipe and tag us on Instagram (@alchemy_foods) to share with us your creations. 

Have a recipe that you’d like to share? Tag us too and we’ll feature your recipe on our page.

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South Indian Lemon Rice

South Indian Lemon Rice

For spice-lovers, this is an aromatic rice dish jazzed up with some zesty lemons and green chilli padi. It also packs a kick with the mix of herbs and spices! There’s no better way to brighten up your day with this beautiful rice dish. What’s better, this flavourful dish can be easily made with some leftover rice within 30 minutes! A quick and simple way to throw together a healthy rice dish after a long day. 
Servings 2
Calories 618 kcal

Ingredients
  

Rice 

  • 180 grams Uncooked basmati or white rice
  • 1 tbsp Alchemy Fibre™ Powder Blend for Rice 
  • 1 cup Water

Herbs and Spices 

  • 1 tsp Mustard seeds or powder
  • 1 tsp Coriander seeds or powder
  • 1 tsp Turmeric powder
  • 3-4 Curry leaves
  • 1 inch Ginger (minced)
  • ¼ cup Peanuts, roasted
  • 2 tbsp Vegetable oil
  • 1 tbsp Lemon juice

Instructions
 

For the rice (uncooked)  

  • Wash and drain rice and place into a rice cooker. Add in 1 heaped tablespoon of Alchemy Fibre Powder Blend for Rice to the uncooked rice and water, then stir well. 
  • Set the rice cooker to the ‘white rice’ setting and cook for 20 minutes. 
  • Once cooked, stir well to fluff rice and leave to cool for at least 15 minutes. 

For the herbs and spices 

  • Heat oil in a pan over medium heat. 
  • Add green chilli, mustard seeds, turmeric powder and curry leaves and stir fry for 3 minutes. Add peanuts and ginger and stir-fry for another 1-2 minutes. 
  • Remove from heat and mix in lemon juice. 
  • Add in cooked or leftover rice, coriander powder and salt to taste and mix the ingredients well. 
  • Mix until the rice and the rest of the ingredients are well-incorporated, and the rice grains are evenly yellow in colour. Serve and enjoy! 

Alchemy Foodtech

Author Alchemy Foodtech

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