Healthy and Quick Vegan Indian Lemon Rice

• Vegan

• Produce

  • 1 Pinch Asafoetida - optional
  • 1 Green chili
  • 2 Lemons - lime is fine too, Medium
  • 1/2 cup Peanuts, roasted

• Pasta & Grains

  • 2 cups White rice, cooked

• Baking & Spices

  • 1 tsp Mustard seeds

• Oils & Vinegars

  • 3 tbsp Oil - olive oil or any light vegetable oil

• Nuts & Seeds

  • 1/4 cup Coconut

• Frozen

  • 5 Curry leaves - optional

Found on easycookingwithmolly.com

Ingredients

• 2 Cups Cooked White Rice
• 1/2 Cup Roasted Peanuts
• 1/4 Cup Shredded Coconut
• 2 Medium Lemons - lime is fine too
• 5-6 Curry Leaves - optional
• 1 Tsp Mustard Seeds
• Pinch of Asafoetida - optional
• 1 Green Chili - chopped
• 3 Tbsp Oil - olive oil or any light vegetable oil

Directions

• Take the 2 lemons and juice it by hand or a juicer.
• In a wok or pan, heat 3 tbsp of oil.
• Add curry leaves, mustard seeds and cover the wok with lid (as both these ingredients splutter a lot).
• Remove the lid after 30 seconds, add peanuts, asafoetida, leon juice, salt, chili and stir fry for a minute.
• Now, add rice and mix everything lightly.
• Stir fry on medium heat for 2-3 minutes (till rice is evenly coated with all the spices).
• Turn of the heat and sprinkle the coconut flakes.
• Serve Hot or Cold as per taste.