Description
This elegant vegetable fried rice recipe with a saffron glaze transforms a classic weeknight staple into a vibrant meal in under 20 minutes. The saffron infusion adds a stunning golden color and delicate flavor twist, elevating a simple dish for family dinners or entertaining guests.
Ingredients
- 3 cups day-old jasmine rice
- 1/4 cup vegetable oil, divided
- 1/4 teaspoon saffron threads
- 2 large eggs, lightly beaten
- 1 medium carrot, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 cup frozen peas, thawed
- 2 spring onions (scallions), white and green parts separated
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons alcohol-free soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- Fresh chives or cilantro, for garnish
Instructions
- Infuse Saffron Oil: Heat 2 tablespoons of vegetable oil and saffron threads in a small pan over very low heat for 5-7 minutes until the oil turns deep golden. Set aside for later use.
- Scramble Eggs: Add 1 tablespoon of plain oil to a hot wok or skillet over medium-high heat. Quickly scramble the beaten eggs until just set, then remove them and set aside.
- Stir-Fry Vegetables: Add remaining 1 tablespoon of plain oil and half of the saffron oil to the wok. Increase heat to high, then add carrots and bell pepper, stir-frying for 2-3 minutes until tender-crisp.
- Add Aromatics: Add the minced garlic, grated ginger, and white parts of the spring onions to the wok. Continue stir-frying for 1 minute until fragrant.
- Fry Rice: Add the day-old rice, breaking up any clumps. Spread the rice out in a thin layer over the wok bottom for 1-2 minutes to achieve a slight crispiness before stir-frying everything together for 2-3 minutes.
- Combine and Season: Return the scrambled eggs and thawed peas to the wok. Pour in the soy sauce, sugar, and sesame oil. Stir-fry for 2-3 minutes until all ingredients are well combined and thoroughly heated.
- Serve with Glaze: Transfer the finished fried rice to a serving dish. Drizzle the reserved saffron-infused oil over the top and garnish generously with the green parts of the spring onions and fresh chives or cilantro.
Notes
For best results, always use day-old chilled rice; fresh rice will steam and turn mushy. To create crispy edges on the rice grains, spread the rice out in a thin layer on the hot wok and let it sit undisturbed for 1-2 minutes during cooking. The recipe is highly versatile; feel free to add other quick-cooking vegetables like mushrooms or broccoli. Avoid overcrowding the pan to maintain high heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main course
- Method: stir-fry
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 9.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 93 mg
Keywords: fried rice, vegetable fried rice, saffron, weeknight meal, easy dinner, stir-fry, asian cuisine, vegetarian, elegant, quick recipe