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4 Serves
40 Mins
8 g
78 g
9 g
In a heavy-bottomed pot, heat the vegetable oil over medium heat. Add the vermicelli noodles and toast them, stirring constantly, until they turn a deep golden brown.
Ingredients, vitamins, and health benefits
Rice Vermicelli
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
244 µg / 400 µgCalcium
104 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
254 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Add the white rice to the pot with the toasted vermicelli and stir for 1-2 minutes to coat the grains in the oil.
Pour in the chicken broth and add salt. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it stand, covered, for 5 minutes before fluffing with a fork and serving.
Vegetable Oil
White Rice
Chicken Broth
Salt
Vitamin A
5 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
244 µg / 400 µgCalcium
104 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
254 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
18
g92
g9
g
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ItalianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgAlcohol
0 g