Denises Saffron Vegetable Fried Rice Recipes

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DENISE'S SAFFRON VEGETABLE FRIED RICE



Denise's Saffron Vegetable Fried Rice image

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.

Provided by WizzyTheStick

Categories     Long Grain Rice

Time 25m

Yield 5 serving(s)

Number Of Ingredients 12

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)

Steps:

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

Nutrition Facts : Calories 212.8, Fat 6.8, SaturatedFat 0.9, Sodium 126.6, Carbohydrate 34.2, Fiber 1.7, Sugar 1, Protein 3.6

VEGETABLE FRIED RICE



Vegetable Fried Rice image

Make and share this Vegetable Fried Rice recipe from Food.com.

Provided by lazyme

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup long-grain rice
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons vegetable oil
1/2 cup ginger, julienned
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup corn, thawed
1 cup peas, thawed
1 bunch green onion, chopped

Steps:

  • Cook rice according to package directions.
  • Rinse in colander under cold water until cool.
  • Drain; set aside.
  • Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
  • Set aside.
  • Heat vegetable oil in large nonstick skillet over medium-high heat.
  • Cook ginger 3 minutes, stirring twice, until golden and crisp.
  • Remove with slotted spoon to paper towels to drain.
  • Add onions and garlic to skillet; cook 3 minutes.
  • Stir in corn, peas and green onions; cook 5 minutes.
  • Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
  • Stir in reserved ginger.

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