Taiwanese-style fried rice vermicelli is well known throughout China. Today it's popular to add curry powder.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2009
MethodIn 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.
Nutritional facts Per each of 6 servings: about
- Sodium 826 mg
- Protein 14 g
- Calories 363.0
- Total fat 12 g
- Potassium 255 mg
- Cholesterol 106 mg
- Saturated fat 2 g
- Total carbohydrate 48 g
- Iron 15.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 8.0