Fried Rice Vermicelli
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Taiwanese-style fried rice vermicelli is well known throughout China. Today it's popular to add curry powder.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
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1 pkg (300 g) rice vermicelli
2 cups (500 mL) bean sprouts
4 oz (125 g) lean pork
6 oz (175 g) small shrimp, peeled and deveined
1 tsp (5 mL) each cornstarch and clear rice wine
1 tsp (5 mL) salt (approx)
1/2 tsp (2 mL) finely grated gingerroot
2 eggs
Pinch white pepper
1/4 cup (50 mL) peanut or vegetable oil
Half onion, thinly sliced
2 cloves garlic, minced
2 tbsp (25 mL) Madras curry powder (optional)
1-1/4 cups (300 mL) chicken or pork broth
1 cup (250 mL) chopped yellow or green Chinese chives (optional)
1 tbsp (15 mL) soy sauce
1 green onion, thinly sliced
1/3 cup (75 mL) 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.
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.
Tags:
Pasta/Noodles; Meat-Pork; Seafood; Eggs; Vegetables; Thai and Southeast Asian; Stir-fry; Main Course;
Source
Canadian Living Magazine: September 2009
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