Fried rice vermicelli is a quick, satisfying stir-fry made with thin rice noodles, vegetables, and a savory sauce. It’s a versatile dish popular across Southeast Asia, with many regional variations. This recipe delivers a delicious balance of textures and flavors in about 30 minutes, making it perfect for a weeknight dinner.
Ingredients
- 8 oz (225 g) dried rice vermicelli noodles
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup (70 g) shredded green cabbage
- 1 medium carrot, julienned
- 3 green onions, sliced, white and green parts separated
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 teaspoon (5 ml) sesame oil
- 1/4 teaspoon (1 g) white pepper (optional)
- 1/4 cup (15 g) fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Place the rice vermicelli in a large bowl and cover with hot tap water. Let soak for 8–10 minutes until pliable but still firm. Drain well and set aside.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the beaten eggs and swirl to create a thin omelet. Cook for 1–2 minutes until set, then transfer to a cutting board. Roll and slice into thin strips; set aside.
- Add the remaining 1 tablespoon (15 ml) of vegetable oil to the wok. Add the onion and cook for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
- Add the bell pepper, cabbage, carrot, and white parts of the green onions. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
- Add the soaked noodles, soy sauce, oyster sauce, sesame oil, and white pepper (if using). Toss everything together for 2–3 minutes, using tongs to coat the noodles evenly and heat through.
- Add the sliced egg and the green parts of the green onions. Toss gently for 1 minute until everything is well combined and hot.
- Serve immediately, garnished with cilantro and lime wedges on the side.
Tips
- Soaking, not boiling: Rice vermicelli should be soaked in hot water, not boiled, or they will turn mushy. Soak until just pliable—they will finish cooking in the wok.
- High heat: Use high heat and work quickly for the best stir-fry texture. If your wok is not large enough, cook in batches to avoid steaming the noodles.
- Substitutions: No oyster sauce? Use hoisin sauce or a mix of soy sauce and a pinch of sugar. For a gluten-free version, use tamari and ensure your sauces are gluten-free.
- Add protein: To make it a fuller meal, add 8 oz (225 g) of cooked shrimp, chicken, or tofu in step 4, before the vegetables.
Serving Suggestions
Serve this fried rice vermicelli as a main dish with lime wedges and extra chili flakes for heat. It also works well as a side to grilled meats like lemongrass chicken or satay skewers. A simple cucumber salad with rice vinegar makes a refreshing contrast.
Variations
- Singapore-style: Add 1–2 teaspoons of curry powder to the sauce and include a handful of bean sprouts.
- Vegetarian: Omit the eggs and use a vegetarian oyster sauce (or mushroom stir-fry sauce). Add extra mushrooms or tofu for protein.
- Spicy: Stir in 1–2 teaspoons of sriracha or chili garlic sauce with the soy sauce.
- Peanut: Add 2 tablespoons of creamy peanut butter to the sauce for a nutty twist.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water or soy sauce to refresh the noodles, or microwave in 30-second bursts. The texture will be softer than fresh, but still delicious. Freezing is not recommended as the noodles become mushy.
Frequently Asked Questions
Can I use rice sticks instead of vermicelli?
Yes, rice sticks (pad thai noodles) are thicker and chewier. Soak them according to package directions—usually 20–30 minutes in warm water—and adjust stir-fry time accordingly.
Why are my noodles sticking together?
This usually happens if they are over-soaked or if the wok is not hot enough. Ensure you drain them well and add them to a hot wok with enough oil. Toss quickly to separate.
Can I make this ahead of time?
Fried rice vermicelli is best served fresh, but you can prep the vegetables and soak the noodles a few hours ahead. Store the soaked noodles in the fridge in a sealed bag until ready to cook.
Is oyster sauce vegetarian?
Traditional oyster sauce contains oyster extract, so it is not vegetarian. Use a vegetarian stir-fry sauce or mushroom sauce instead.
How do I know when the noodles are done?
The noodles should be tender but still slightly chewy, with no raw crunch. They will absorb the sauce and become glossy. Overcooking makes them mushy.
Can I add other proteins?
Absolutely. Cook raw chicken or shrimp first, then remove and add back at the end. For tofu, pan-fry or use pre-fried tofu puffs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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