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Fried Rice Vermicelli

By The Canadian Living Test Kitchen

Tested till perfect

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Fried Rice Vermicelli

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 363
pro 14 g
total fat 12 g
sat. fat 2 g
carb 48 g
fibre 3 g
chol 106 mg
sodium 826 mg
potassium 255 mg
% RDI: -
calcium 5
iron 15
vit A 4
vit C 8
folate 17

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
  • 2 cups bean sprouts
  • 4 oz lean pork
  • 6 oz small shrimp, peeled and deveined
  • 1 tsp cornstarch
  • 1 tsp clear rice wine
  • 1 tsp salt, approx
  • 1/2 tsp finely grated gingerroot
  • 2 eggs
  • 1 pinch white pepper
  • 1/4 cup peanut oil or vegetable oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp madras curry powder, optional
  • 1-1/4 cups chicken broth or pork broth
  • 1 cup chopped yellow chinese chives or green chinese chives, optional
  • 1 tbsp soy sauce
  • 1 green onion, thinly sliced
  • 1/3 cup Fresh 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

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