Leftover Rice Recipe- Quick Lemon Rice with Peanuts & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Leftover Rice Recipe: Quick Lemon Rice with Peanuts & Curry Leaves

Hey everyone! Ever find yourself staring into the fridge, wondering what to do with that leftover rice? I know I do! This quick lemon rice with peanuts and curry leaves is my go-to solution. It’s flavorful, satisfying, and comes together in under 20 minutes. Honestly, it’s a lifesaver on busy weeknights.

Why You’ll Love This Recipe

This isn’t just any leftover rice recipe. It’s a burst of South Indian flavors – tangy, a little spicy, and wonderfully aromatic. It’s perfect when you crave something comforting but don’t want to spend hours in the kitchen. Plus, it’s a fantastic way to reduce food waste! Who doesn’t love that?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups Leftover Cooked Rice
• 2 nos Onions, finely chopped
• 6-7 nos Garlic Pods, minced
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1-2 nos Whole Dry Red Chillies, broken into pieces
• 1 tbsp Roasted Peanuts
• ½ tsp Turmeric Powder
• ½ tsp Kashmiri Red Chilli Powder
• A pinch Asafoetida (Hing)
• 1 tbsp Peanut Oil
• As required Coriander Leaves, chopped
• As required Curry Leaves
• To taste Salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the rice a beautiful vibrant red color without adding too much heat. It’s all about the look, honestly.
• Roasted Peanuts: Using pre-roasted peanuts is key. They add a lovely crunch and nutty flavor. If you only have raw peanuts, quickly dry roast them in a pan until golden brown.
• Regional Variations: Every South Indian household has its own take on this. Some add a squeeze of lemon juice at the end for extra tang, while others include finely chopped ginger in the tempering. Feel free to experiment!
• Rice Choice: While this is perfect for leftover rice, day-old rice works best as it’s drier and holds its shape better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the peanut oil in a pan over medium heat. Once hot, add the mustard seeds and let them crackle – you’ll know they’re ready when they start popping!
2. Next, toss in the cumin seeds and dry red chillies. Sauté briefly, just until fragrant.
3. Now, add the curry leaves, minced garlic, and a tiny pinch of asafoetida. Stir until everything is beautifully aromatic – this usually takes about 30 seconds.
4. Add the roasted peanuts and chopped onions. Sauté until the onions turn translucent and start to soften.
5. Season with salt and turmeric powder. Cook for another 2 minutes, stirring occasionally.
6. Gently fold in the leftover rice, Kashmiri red chilli powder, and chopped coriander leaves.
7. Mix everything well, cover the pan, and cook on low heat for about 5 minutes. This allows the flavors to meld together beautifully.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown evenly.
• Adjust the amount of red chilli powder to your spice preference.
• For a more intense flavor, lightly crush the dry red chillies before adding them to the pan.

Variations

• Spice Level Adjustment: If you like things really spicy, add a finely chopped green chilli along with the onions.
• Using Different Oils: While peanut oil is traditional, you can use any neutral-flavored oil like sunflower or vegetable oil.
• Vegan Adaptation: Make sure your asafoetida (hing) is a vegan variety, as some contain wheat flour.
• Festival Adaptations: This is a super quick and easy offering to make for festivals – a simple, satisfying prasad!

Serving Suggestions

This lemon rice is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple vegetable curry

Storage Instructions

Leftover lemon rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions!

• Is this recipe suitable for a packed lunch? Absolutely! It travels well and tastes great even at room temperature.
• Can I use brown rice for this recipe? You can, but the texture will be a bit different. Brown rice tends to be chewier.
• What is asafoetida and can I skip it? Asafoetida (hing) has a unique pungent aroma that adds a lovely depth of flavor. If you can’t find it, you can skip it, but it does make a difference!
• How can I make this recipe spicier? Add more red chilli powder or a chopped green chilli.
• Can I prepare this recipe ahead of time? You can prepare the tempering (the first few steps) ahead of time and store it in an airtight container. Then, simply add the rice and finish cooking when you’re ready to serve.