Fried Rice Vermicelli
A quick and satisfying weeknight stir-fry with thin rice noodles, egg, and crisp vegetables, topped with crunchy fried shallots and crispy wonton wrappers for texture.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 10g
Ingredients
- 8 oz rice vermicelli
- 2 large eggs
- 3 tbsp vegetable oil
- 2 cloves garlic
- 2 cups mixed vegetables (e.g., carrots, cabbage, bell pepper)
- 3 tbsp soy sauce
- ½ cup fried shallots
- 1 cup crispy wonton wrappers
Instructions
- 1
Soak the 8 oz rice vermicelli in hot water until pliable, about 10 minutes, then drain well.
- 2
Heat 1 tbsp of the vegetable oil in a large wok or skillet over medium-high. Add the 2 beaten eggs and scramble until just set, about 1 minute; remove and set aside.
- 3
Add the remaining 2 tbsp oil and the 2 minced garlic cloves; stir-fry until fragrant, about 30 seconds.
- 4
Add the 2 cups mixed vegetables and stir-fry until crisp-tender, about 3-4 minutes.
- 5
Add the drained noodles and 3 tbsp soy sauce; toss everything together for 2-3 minutes until the noodles are heated through and evenly coated.
- 6
Return the scrambled eggs to the pan and toss to combine, about 1 minute.
- 7
Serve hot, topped with the 1/2 cup fried shallots and 1 cup crispy wonton wrappers.
Tools you’ll need
- Large wok or skillet
- Pot for soaking noodles
- Knife and cutting board
- Measuring cups and spoons
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