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    You are in: Home / Recipes / Denise's Saffron Vegetable Fried Rice Recipe
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    Denise's Saffron Vegetable Fried Rice

    Average Rating:

    7 Total Reviews

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    • on November 11, 2011

      Made this to go along with Diabetic Asian Lemon Chicken#196336 and what a delicious side dish. I used fresh chicken broth instead of water, added some minced garlic and followed the rest of the instructions! (I didn't add the optional MSG) Thank you for submitting the recipe. Made for Novembers TOTM Diabetes Forum 2011.

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    • on March 08, 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!

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    • on June 05, 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.

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    • on April 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:)

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    • on March 19, 2007

      I cooked the rice in my electric rice steamer with the saffron mixed in. I substituted frozen peas for the canned, since I can't stand canned peas but love frozen ones. Since I was already using diced fresh carrots, I didn't see the reason for adding canned (or frozen) carrots, too, so left those out. I also did not use MSG. This was delicious, the saffron adding a nice accent to the flavors of the sesame oil and oyster sauce and the veggies. (For the sesame oil, I used toasted sesame oil. I don't know if that's officially sanctioned but the results were great.

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    • on February 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!

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    • on February 08, 2007

      This is wonderful and almost sugar free, YAY. It's not Chinese Restaurant fried rice, I think it's better ma more healthy as well. I used double the oyster sauce, replaced the msg with salt and used all frozen peas and carrots. The crunchy celery was a very nice point. I made this to go with baked lemon and herb chicken. I had the pepper, onion and celery ready to go and had plenty of time to make the rice while the chicken cooked. The pairing made a lovely dinner.

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    Nutritional Facts for Denise's Saffron Vegetable Fried Rice

    Serving Size: 1 (186 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 212.7
     
    Calories from Fat 60
    28%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 126.6 mg
    5%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 1.7 g
    6%
    Sugars 1.0 g
    4%
    Protein 3.6 g
    7%

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