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