Fried Rice Vermicelli

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	363363 cal
pro	14 g14g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	48 g48g carb
fibre	3 g3g fibre
chol	106 mg106mg chol
sodium	826 mg826mg sodium
potassium	255 mg255mg potassium
% RDI:	-
calcium	55 calcium
iron	1515 iron
vit A	44 vit A
vit C	88 vit C
folate	1717 folate

Taiwanese-style fried rice vermicelli is well known throughout China. Today it's popular to add curry powder.

Ingredients

1 pkg (300 g) rice vermicelli 1 1pkg (300 g) pkg (300 g)rice vermicelli
2 cups bean sprouts 2 2cups cupsbean sprouts
4 oz lean pork 4 4oz ozlean pork
6 oz small shrimp , peeled and deveined6 6oz ozsmall shrimp, peeled and deveined
1 tsp cornstarch 1 1tsp tspcornstarch
1 tsp clear rice wine 1 1tsp tspclear rice wine
1 tsp salt , approx1 1tsp tspsalt, approx
1/2 tsp finely grated gingerroot 1/2 1/2tsp tspfinely grated gingerroot
2 eggs 2 2eggeggs
1 pinch white pepper 1 1pinch pinchwhite pepper
1/4 cup peanut oil 1/4 1/4cup cuppeanut oil or vegetable oil
1/2 onion , thinly sliced1/2 1/2oniononions, thinly sliced
2 cloves garlic , minced2 2cloves garlic, minced
2 tbsp madras curry powder , optional2 2tbsp tbspmadras curry powder, optional
1-1/4 cups chicken broth 1-1/4 1-1/4cups cupschicken broth or pork broth
1 1cup cupchopped yellow chinese chives or green chinese chives, optional
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced
1/3 cup Fresh coriander sprigs 1/3 1/3cup cupFresh coriander sprigFresh coriander sprigs

Preparation

In large bowl, cover vermicelli with warm water; let soak until pliable, about 10 minutes. Drain.

Pinch roots and tops off sprouts and discard. Set aside.

Cut pork into thin strips. In bowl, mix together pork, shrimp, cornstarch, rice wine, 1/2 tsp (2 mL) of the salt and ginger; let stand for 10 minutes.

In small bowl, beat together eggs, pinch of the remaining salt, pepper and 2 tbsp (25 mL) water.

In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; pour in egg mixture. Cook, turning to coat wok with thin layer, until lightly set. Transfer to plate.

Add remaining oil to wok; stir-fry onion, garlic and curry powder (if using) until beginning to soften. Add pork mixture; stir-fry until shrimp turn pink.

Add vermicelli, broth, chives (if using), soy sauce, 1/2 tsp (2 mL) of the remaining salt and cooked egg; stir-fry until egg is broken up. Increase heat to high; add sprouts and stir-fry until vermicelli is tender and no liquid remains, about 3 minutes.

Add green onion; stir-fry for 30 seconds. Transfer to serving plate; top with coriander sprigs.

Source : Canadian Living Magazine: September 2009