Lemon Rice

Lemon Rice

This is a super quick way to pep up standard build rice with a zingy flavour. It’s superb served with fish curries and chicken stir frys. 

Cooking surfaces


BBQ Temperature



  • 1 cup Basmati rice
  • 2 tsp black mustard seeds
  • 2 tbsp groundnut oil (or veg oil)
  • 2 garlic cloves, finely chopped
  • A thumb-sized piece of ginger, finely chopped
  • 1/2 tsp turmeric
  • Juice of 2 lemons
  • Maldon salt to taste


  • The Big Green Egg Wok and Eggspander basket are needed here


To prepare the basmati rice

  1. Pop one cup basmati rice into a small saucepan with 2 cups of cold water.
  2. Bring to the boil and reduce to a simmer with a lid on the pan the whole time. After about 10 minutes the water will have been absorbed. Do not stir your rice at any point.
  3. Once the water has been absorbed, turn off the heat and leave the pan for 5 minutes with the lid on.
  4. We now need to cool the rice. I place the saucepan straight into the fridge and leave it overnight.

You want to cool your rice as fast as possible, rice is one of the leading sources of food poisoning as people leave it at room temp. Cooling it is important to stop it from going claggy when you fry it.

To cook the Lemon Rice

  1. Setup your Egg for a direct cook at 200°C with your Eggspander basket.
  2. Preheat your wok.
  3. Add in your oil and very shortly after, your mustard seeds. They’re going to start popping.
  4. Add the garlic and ginger and stir constantly for 30 seconds.
  5. Now add the turmeric and fry for 30 seconds. 
  6. Pour in the lemon juice and stir to make a paste. 
  7. Finally, add the rice and cook until it has cooked through. You can stir here to stop the rice from sticking and break it up if it is a little clumpy.
  8. Use your Thermapen to make sure your rice is above 63°C before you serve it, it must be thoroughly cooked through.
  9. Season to taste with salt.


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