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. ---------------------------------------------------------------------------
Nutrition
Ingredients
