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Nutrition Facts
Serving Size 1 (186g) Recipe makes 5 servings
Calories 212
Calories from Fat 60		(28%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 124mg		5%
Potassium 137mg		3%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 1.7g	6%
	Sugars 1.0g
Protein 3.6g		7%
detailed view... how is this calculated?

Denise's Saffron Vegetable Fried Rice

Recipe #206272 | 25 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: WizzyTheStick
Jan 18, 2007

An interesting meld of Indian and Chinese cooking. My husband's cousin always makes this yummy rice for family gatherings. This is her recipe as told to me over the phone. Amounts in the ingredients are our best guesses since she doesn't measure the ingredients. I omitted the salt in the recipe because I cook low salt. You can add salt to taste at step 6. Very little is needed if you choose to add msg and bear in mind that oyster sauce usually contains some salt.

SERVES 5 (change servings and units)

Ingredients

1 cup long grain rice
2 cups water
1/2 teaspoon powdered saffron
1/4 cup sweet pepper (finely chopped)
1/4 cup carrot (finely diced)
3/4 cup peas and carrots (tinned)
1/4 cup onion (finely chopped)
1 1/2 tablespoons celery (finely chopped)
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 pinch msg, powder (optional)

Directions

1
Cook the rice with the saffron and two cups water according to directions on the package or box.
2
Bring to a boil over high heat and let boil for one minute.
3
Cover saucepan and continue to cook until all the water has been absorbed and the rice is cooked (15 - 20 minutes). Remove from heat.
4
In a large and deep frying pan or wok, heat oil and sauté carrots, onions and sweet pepper until the onions are translucent.
5
Add peas and carrots cook a minute or two.
6
Add the oyster sauce, msg, and rice to the vegetables and mix well.
7
Turn off the heat and stir in the chopped celery.

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Featured Reviews for This Recipe

From: Chef #444516

On Mar 8, 2009

Was looking for a recipe to use my newly purchased Saffron that I brought back from the Carribean. This recipe was absolutely terrific. The whole family liked it. Thanks!

0 people found this review helpful

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From: PaulaG

On Jun 5, 2007

I cheated on this recipe. There was leftover Classic Saffron Rice and Petit Pois (Cajun Baby Peas) in the fridge and after the carrots, onions and peppers were sauted, I tossed in the precooked rice and peas, warmed and this was delicious. The onions were sliced green onions. A delightful dish to serve with Diabetic Asian Lemon Chicken.

1 person found this review helpful

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From: KITTENCAL

On Apr 10, 2007

this rice dish was wonderful, I sauteed fresh garlic in the with onion and bell pepper and used chicken broth instead of water, thanks for sharing de Roche!...Kitten

6 people found this review helpful

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From: katia

On Feb 28, 2007

I loved it. One of the best fried rices I ever eaten. I used frozen peas and fesh carots. I also doubled the oyster sauce and used salt. The saffron made the difference, I used threads of the good Greek saffron and the aroma was amazing. Its a keeper, thanks de Roche!

3 people found this review helpful

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