Ingredients
- 2 tsp olive or canola oil
- 11/2 tsp grated lemon zest (from 1/2 lemon)
- 1/2 tsp ground turmeric
- 4 cup cooked basmati or jasmine rice, cooled to room temperature
- 2 tbsp fresh lemon juice
- 1 tsp salt, or to taste
Directions
Heat the oil in a heavy wok or skillet until very hot, about 20 seconds. Add the lemon zest and turmeric and stir-fry for about 1 minute, until very fragrant. Add the rice and, using your spatula, mash and separate the grains over medium heat so the rice will heat evenly. Once hot, stir in the lemon juice and salt and heat through, tossing lightly. Taste for seasoning, adding more salt or lemon juice if necessary. Spoon into a serving bowl and serve.
Recipe courtesy of Simple Asian Meals by Nina Simonds/Rodale, 2012.
