DENISE'S SAFFRON VEGETABLE FRIED RICE
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
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
MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES
An easy, delicious recipe for rice pilaf with saffron and Moroccan spices. Offer it as a side, vegetarian entrée or as a bed for meat or poultry.
Provided by Christine Benlafquih
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- In a sauce pan, heat the stock almost to boiling and hold warm.
- Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
- While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
- Enjoy.
Nutrition Facts : Calories 388 kcal, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 4 to 6 as a side, UnsaturatedFat 0 g
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGETABLE FRIED RICE
Another recipe by Brenda Walsh from her cooking demonstration "A little taste of Asia." This fried rice is made vegan (no egg) so it's healthier with zero cholesterol. Watch vegetables carefully as you don't want to overcook them. Try adding other vegetables, such as red bell pepper, zucchini, turnips or eggplant. If you like a little spice, add 1/4 tsp. cayenne pepper. Mmm Mmm good! Cooking time doesn't include cooking the brown rice. I usually cook my brown rice in a rice cooker and it takes about 20minutes.
Provided by Enjolinfam
Categories Brown Rice
Time 18m
Yield 7 1 cup servings
Number Of Ingredients 12
Steps:
- Heat oil in a wok or skillet, and sauté onion until clear and tender. Add cashews, carrots, broccoli, peas and corn. When carrots are almost tender, add snow peas, cooked rice and seasonings.
- Pour into platter and serve hot.
Nutrition Facts : Calories 524.8, Fat 11.8, SaturatedFat 2.1, Sodium 105.7, Carbohydrate 93.7, Fiber 6.1, Sugar 4.6, Protein 11.9
VEGETABLE FRIED RICE
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
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.
VEGETABLE FRIED RICE
From Light & Tasty. Very good way to use up left over rice. It's very important that the rice is cold.
Provided by SweetySJD
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute onion in oil until tender.
- Add ginger and garlic, saute 1 more minute.
- Add teriyaki sauce, lime juice, brown sugar, salt and hot sauce.
- Bring to a boil, reduce heat and cook and stir 2 minutes.
- Add rice and vegetables, cook and stir until vegetables are tender.
Nutrition Facts : Calories 199.2, Fat 2.1, SaturatedFat 0.2, Sodium 483.5, Carbohydrate 40.5, Fiber 3.5, Sugar 2.3, Protein 5.4
VEGETABLE FRIED RICE
This is a Cambodian recipe known as Bai lieng pale. Go get you some jasmine rice and sriracha sauce, you should have everything else!
Provided by threeovens
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a wok or large skillet over high heat; add oil, garlic, onion, peas, carrots, and cabbage.
- Season with soy sauce, salt, sugar, pepper, sriracha, stirring well.
- Stir in rice and cook until fluffy and hot.
Nutrition Facts : Calories 871.9, Fat 11.7, SaturatedFat 1.6, Sodium 951.7, Carbohydrate 170.5, Fiber 11.1, Sugar 8.5, Protein 18
VEGETABLE FRIED RICE
Sesame oil gives this dish a nutty flavor, but if you don't have it, you can use canola oil instead. For the fluffiest fried rice, start with cold rice - it won't clump like warm rice can. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix soy sauce and lime juice; set aside.
- In skillet, heat oil over medium heat.
- Add onion and garlic; cook, stirring, 1 minute.
- Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
- Add rice; cook, stirring, 2 minutes.
- Add soy sauce mixture; cook stirring, 2 minutes.
- Add peas; cook 2 minutes.
- Sprinkle with cilantro and, if desired, garnish with scallion.
Nutrition Facts : Calories 260.8, Fat 7.3, SaturatedFat 1.1, Sodium 538.8, Carbohydrate 43.4, Fiber 2.8, Sugar 4.5, Protein 5.5
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