Lemon Garlic & Pepper Rice
Prep time
Cook time
Total time
Quick & easy stir fried rice dish, perfect way to use up leftover rice.
Recipe type: Rice & Cereal
Cuisine: Asian
Yield: Serves 2
  • 2 cups of cooked (boiled/steamed) white rice
  • 1 tbsp butter
  • 1 tbsp oil, canola or vegetable
  • 4 fat garlic cloves, minced
  • 1 tsp black peppercorns, crushed coarsely
  • Juice and grated zest of 3 lemons (approx 6 tbsp juice)
  • Salt, to taste
  • Cilantro or spring onion greens to garnish
  • Equipment Used:
  • Heavy Bottomed Wok
  1. If the rice has been in the refrigerator then allow it to come to room temperature on the counter.
  2. Heat the butter and oil together in a kadhai/wok. Once the butter melts, reduce the heat to medium and add the crushed garlic. Fry, stirring occasionally until fragrant and slightly browned, about 2-3 minutes.
  3. Add the crushed pepper and fry for another 30-40 secs before adding in the zest and juice of lemons.
  4. Increase the heat to high and let the mixture come to a boil - it will thicken to the consistency of a thick salad dressing.
  5. Add the rice and salt and toss everything gently until the lemony buttery mixture coats the rice and it is warmed through.
  6. Remove from heat and stir in the chopped cilantro or spring onion greens.
  7. Serve as a side for grilled meats/vegetables or with a curry of your choice.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2014/12/22/lemon-garlic-pepper-rice/