Stir-fried Brown Rice Vermicelli

Recipe is contributed by Mr Lim Kiat, Senior Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Brown rice vermicelli, 200g
• Garlic, 6 cloves
• Red onion (small), 2 whole
• Chili padi, 3 pcs
• Shiitake mushroom, 8 whole
• Bean sprouts, 100g
• Cabbage, ½
• Mixed frozen vegetables, 200g
• Carrot, julienned, 2 sticks
• Dark soy sauce, 1 tbsp
• Salt, 1 pinch
• Pepper, 1 dash
• Egg, 2 whole
• Cooking oil, 2 tbsp

Method

1. Soak the brown rice vermicelli in hot water for 1 minute and thaw the mixed frozen vegetables.
2. Whisk the eggs in a small bowl. Then, heat 1/2 tablespoon of oil in a non-stick pan and fry the mixture until slightly brown. Set aside.
3. Drain the vermicelli and set aside.
4. In a bigger wok, heat 1½ tablespoon of oil over a medium heat and stir fry the garlic, onions, chili padi and mushrooms until fragrant.
5. Stir in the carrots, beansprouts, cabbage and mixed vegetables into mixture.
6. Once the vegetables are slightly cooked, toss in the vermicelli and mix thoroughly. Stir constantly to prevent charring at the bottom.
7. Mix in the condiments and stir well.
8. Once the vermicelli has softened and fragrant, it’s now ready to serve.

Nutrient per serving
Energy: 271 kcal
Protein: 10g
Total Fat (Saturated Fat): 9g (1g)
Cholesterol: 44mg
Carbohydrate: 56g
Sodium: 356mg
Dietary Fibre: 8g