Quick Lebanese-Style Vegetarian Fried Rice with Vermicelli

This quick Lebanese-style vegetarian fried rice is a skillet meal of cold rice, toasted vermicelli, chickpeas, peas, and fresh herbs. It takes inspiration from Lebanese rice cooked with toasted vermicelli, while the fried-rice method and vegetables make this a flexible weeknight adaptation rather than a single traditional recipe.

Ingredients

4 cups (about 740 g) cooked, chilled long-grain rice, preferably jasmine or basmati
½ cup (50 g) thin vermicelli noodles, broken into pieces about 1 inch (2.5 cm) long
2 tablespoons (30 ml) olive oil
1 small yellow onion, about 1 cup (110 g) finely diced
2 garlic cloves (about 6 g), finely chopped
½ teaspoon (1 g) ground allspice
¼ teaspoon (0.5 g) ground cinnamon
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
½ cup (120 ml) water
1 cup (150 g) frozen peas
1 cup (165 g) canned chickpeas, drained and rinsed
2 tablespoons (30 ml) fresh lemon juice, or to taste
½ cup (15 g) chopped flat-leaf parsley
2 tablespoons (15 g) toasted pine nuts, optional, for serving

Instructions

Prepare the rice and vegetables. Break up the chilled rice with clean fingers or a fork so there are no large, hard clumps. Dice the onion, chop the garlic and parsley, and drain and rinse the chickpeas. Measure out the spices and water before heating the pan; this makes the cooking easier once the vermicelli begins to toast. If the rice is freshly cooked rather than chilled, spread it on a tray and let it cool before using so it is less likely to turn sticky in the skillet.
Toast the vermicelli. Heat the olive oil in a large, wide skillet or wok over medium heat. Add the broken vermicelli and stir continuously for about 3 minutes, until most pieces are golden brown. Keep it moving: thin noodles can go from golden to burnt quickly, and burnt vermicelli will make the whole pan taste bitter. If a few pieces color faster than others, lower the heat.
Soften the noodles. Carefully pour in the water; it will bubble when it meets the hot pan. Stir once, cover, and lower the heat to medium-low. Cook for 4 minutes, until the water is mostly absorbed and the vermicelli is tender. Lift the lid and check a piece. If it is still firm, cover again for another minute rather than adding a large splash of water, which could leave the finished rice soggy.
Cook the aromatics and spices. Uncover the pan and add the diced onion. Cook for 3 minutes, stirring often, until it begins to soften. Add the garlic, allspice, cinnamon, salt, and pepper, then stir for 1 minute until fragrant. Keep the garlic from browning; if the pan looks dry, reduce the heat and stir rather than letting it catch.
Add the rice. Add the chilled rice and use a broad spatula to fold it through the onion and vermicelli. Break up remaining clumps against the side of the pan. Cook for 5 minutes, tossing and turning the rice every so often so it warms evenly and picks up the seasoned oil. Avoid pressing it down or stirring constantly, which can crush the grains and make them gummy.
Heat the chickpeas and peas through. Add the chickpeas and frozen peas. Cook for 3 minutes, folding gently, until the peas are hot and bright green and the chickpeas are warmed through. If the rice is not hot throughout, give it another minute or two over medium heat. Taste a spoonful and adjust the salt and pepper.
Finish and serve. Turn off the heat and stir in the lemon juice and parsley. Taste again: a little more lemon can lift the toasted, savory flavors, while an extra pinch of salt may be needed depending on how the rice was cooked. Spoon into warm bowls and scatter with pine nuts, if using. Serve promptly while the grains and vermicelli are hot.

Tips

Use cold rice for separate grains. Day-old rice is convenient because it has had time to dry out, but freshly cooked rice works if cooled and spread out first. Rice should be refrigerated promptly after cooking; do not leave it sitting at room temperature while it cools for an extended period.
Choose the right noodles. Thin vermicelli sold for rice dishes is ideal. If you can only find long vermicelli, break it into short pieces before toasting. Angel-hair pasta broken into small lengths can work in a pinch, though it is usually thicker and may need an extra minute to soften.
Make the seasoning your own. Allspice and a little cinnamon give the skillet a warm Lebanese-inspired aroma without making it sweet. If you do not have allspice, use ¼ teaspoon (about 0.5 g) ground coriander instead; the flavor will be more citrusy and less warm. Sumac can be added at the end for a tart finish, but it does not replace the allspice in the pan.
Keep the pan broad and avoid crowding. A wide skillet lets moisture escape and helps the rice heat evenly. If your pan is small, divide the rice mixture between two batches; a crowded pan traps steam and can make the grains soft rather than lightly toasted.

Serving Suggestions

Serve the rice as a main dish with a crisp salad, such as chopped cucumber and tomato dressed with lemon and olive oil. A bowl of plain yogurt or cucumber yogurt on the side adds a cool contrast, while warm pita can help make the meal more filling. For a larger spread, pair it with roasted vegetables, hummus, or a simple plate of sliced tomatoes, cucumbers, and olives.

For extra brightness, pass lemon wedges and a small dish of sumac at the table. A drizzle of olive oil and a sprinkle of parsley also work well, especially if the rice has been sitting for a few minutes. Pine nuts add a buttery crunch, but they are optional; toasted slivered almonds or chopped walnuts offer a different texture. If serving guests, keep crunchy toppings separate until the last moment.

Variations

Make it more vegetable-forward: Replace some or all of the peas with 1 cup (about 100 g) finely diced bell pepper, chopped green beans, or small broccoli florets. Cook firmer vegetables with the onion so they have time to soften; add quick-cooking vegetables with the peas. Keep the total additions moderate so the skillet does not become crowded or watery.

Change the protein: Use an extra ½ cup (about 80 g) of chickpeas for a heartier bowl, or swap them for drained white beans. For a different vegetarian finish, serve with crumbled feta or a spoonful of thick yogurt rather than mixing dairy into the hot pan. These are serving variations, not requirements for the Lebanese-inspired base.

Adjust the herbs and tartness: Use chopped mint alongside the parsley, or finish with a small pinch of sumac. If lemon is not available, add 1 tablespoon (15 ml) red wine vinegar, taste, and add a little more only if needed. The vinegar gives a sharper flavor, so use it gradually. A pinch of chili flakes is another easy addition for gentle heat.

Storage and Reheating

Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking. Cooked rice needs prompt chilling: do not leave this dish on the counter to cool for a long stretch. Store it covered in the refrigerator for 3–4 days. For longer storage, freeze it in a sealed, freezer-safe container for up to 2 months for best texture; thaw overnight in the refrigerator before reheating. The peas may soften a little after freezing, but the flavor remains useful for a quick meal.

Reheat only the portion you plan to eat, either in a skillet over medium heat with a tablespoon of water or in the microwave in a covered, microwave-safe dish. Stir once during reheating so the center heats evenly, and make sure leftovers reach 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. If reheating in a skillet, uncover near the end and let excess moisture evaporate. Discard rice that has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

Is Lebanese fried rice a traditional dish?

This recipe is a modern, Lebanese-inspired skillet meal, not a claim that fried rice is a standard traditional Lebanese dish. Lebanese rice with toasted vermicelli is a familiar preparation, and this version borrows that combination while using the quick tossing method and vegetable additions associated with fried rice. Home cooks and regions have their own rice variations, so the recipe is best understood as an adaptation.

Can I use freshly cooked rice?

Yes, though it is easier to keep the grains separate if the rice is cold. Spread freshly cooked rice in a thin layer on a clean tray and let it cool until it is no longer steaming, then use it promptly or refrigerate it. Avoid adding very wet, hot rice directly to the pan, since the extra steam can soften the vermicelli and make the finished dish clump together.

What type of rice works best?

Long-grain rice, including basmati or jasmine, gives a light texture and is easy to toss with the vermicelli. Basmati has a fragrant, distinct grain; jasmine is a little softer and more aromatic. Medium-grain rice can also work, but it may cling together more. Whichever variety you choose, cook it without excess water and chill it before frying when possible.

Can I make this without vermicelli?

Yes. Leave it out and start by cooking the onion in the olive oil, then add the garlic and spices before adding the rice. The dish will still be a tasty seasoned rice skillet, but it will lose the toasted noodle flavor and the connection to Lebanese vermicelli rice. Do not add the vermicelli dry at the end; it needs to be toasted and softened before serving.

Is this recipe vegan and gluten-free?

The ingredients listed are vegan, provided the vermicelli contains no egg and the rice has not been cooked with butter or stock containing animal products. The standard wheat vermicelli is not gluten-free. For a gluten-free version, omit it or use a clearly labeled gluten-free pasta that can be broken into short pieces; its texture and cooking time may differ, so follow the package directions and soften it before mixing it with the rice.

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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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