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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
saffron	1/2	teaspoon	powdered	-	-	-	-
pepper	1/4	cup	chopped sweet	7.45	1.7284	0.3203	0.0633
carrot	1/4	cup	diced	13.12	3.0656	0.2976	0.0768
pea carrot	3/4	cup	tinned	72.675	16.218	4.1501	0.5164
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
celery	1 1/2	1/2	chopped	24.24	4.4996	1.0454	0.2576
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
msg	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.