Fried Rice Vermicelli
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3 people
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Calories
594 kcal
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Course
Main Course
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Cuisine
Chinese
Fried Rice Vermicelli
Description
This dish begins by soaking rice vermicelli in warm water to soften them before stir-frying. The chicken is lightly coated with cornstarch to ensure a tender texture when cooked over high heat with garlic, imparting aroma. The sauce blends light soy sauce, sweet soy sauce, sugar, water, and ground white pepper to add complexity with salty, sweet, and mildly spicy notes.
The rice noodles and sauce are stir-fried together until the noodles are soft but not soggy and fully coated with the flavorful sauce. Fresh bean sprouts and scallions are added last, contributing a crisp texture and freshness to complement the tender noodles and chicken.
The method relies on high heat for quick cooking, preserving the vermicelli’s integrity and delivering a dish suited for serving immediately. Variations with other proteins are possible, and using a fully heated wok or skillet improves the texture and flavor development.
Ingredients
- 8 oz (230g) rice vermicelli
- 1 handful bean sprouts fresh
- 8 oz (230g) chicken breast cut into small pieces, boneless and skinless
- 1 teaspoon cornstarch
- 4 tablespoons neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 3 talks scallion cut into 2-inch (5 cm) length
Seasoning Sauce:
- 4 tablespoons soy sauce Kimlan Light Soy Sauce
- 1 tablespoon Sweet soy sauce ABC Brand
- 4 tablespoons water
- 1 tablespoon sugar
- 3 dashes ground white pepper
Instructions
- Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain the rice noodles in a colander.
- Rinse the bean sprouts with water and set aside to drain. Lightly coat the chicken meat with the corn starch. This step will tenderize the chicken.
- Mix all the Seasoning Sauce ingredients in a small bowl. Set aside.
- Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or turn light brown. Add in the chicken and stir fry until the chicken turn white on the surface.
- Add the rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet.
- Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately.
Notes
- Chicken can be substituted with pork, beef, shrimp, or other seafood such as squid or scallops, or mixed proteins for variety.
- Once you master stir-frying rice vermicelli, try this method with other noodles like Chow Mein or Lo Mein for texture variations.
- Use rice vermicelli brands without added starch for best noodle texture.
- Ensure your wok or skillet is fully heated on high until it just begins to smoke before stir-frying to achieve proper cooking conditions.
- Use fully heated cooking oil for optimal frying and flavor release.
- Non-stick skillets are recommended for beginner cooks to prevent sticking and facilitate easy stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 594kcal | 30% |
| Carbohydrates | 77g | 26% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 1678mg | 70% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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