Rice Vermicelli Stir Fry

6 mins
Serves 4
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Directions

  1. 1Finely mince two cloves of garlic.
  2. 2Finely mince two cloves of garlic.
  3. 3Finely mince two cloves of garlic.
  4. 4Prepare two green onions; chop the stem part into small pieces and cut the leafy part into 2-inch sections. Keep them separate.
  5. 5Prepare two green onions; chop the stem part into small pieces and cut the leafy part into 2-inch sections. Keep them separate.
  6. 6Prepare two green onions; chop the stem part into small pieces and cut the leafy part into 2-inch sections. Keep them separate.
  7. 7Cut some cabbage into strips. Take the time to separate the cabbage after you cut it.
  8. 8Cut some cabbage into strips. Take the time to separate the cabbage after you cut it.
  9. 9Cut some cabbage into strips. Take the time to separate the cabbage after you cut it.
  10. 10Beat one egg and set it aside.
  11. 11Beat one egg and set it aside.
  12. 12Beat one egg and set it aside.
  13. 13Rinse and pat dry the shrimp. Marinate them with a little bit of salt, sugar, white pepper powder and sesame oil.
  14. 14Rinse and pat dry the shrimp. Marinate them with a little bit of salt, sugar, white pepper powder and sesame oil.
  15. 15Rinse and pat dry the shrimp. Marinate them with a little bit of salt, sugar, white pepper powder and sesame oil.
  16. 16Cut the chicken into slices. Marinate them with salt, soy sauce, rice wine, cornstarch, and white pepper powder. Mix evenly and add a little bit of sesame oil.
  17. 17Cut the chicken into slices. Marinate them with salt, soy sauce, rice wine, cornstarch, and white pepper powder. Mix evenly and add a little bit of sesame oil.
  18. 18Cut the chicken into slices. Marinate them with salt, soy sauce, rice wine, cornstarch, and white pepper powder. Mix evenly and add a little bit of sesame oil.
  19. 19Bring some water to a boil in a pot or pan, put the rice vermicelli in the water, and let it cook for about one minute.
  20. 20Bring some water to a boil in a pot or pan, put the rice vermicelli in the water, and let it cook for about one minute.
  21. 21Bring some water to a boil in a pot or pan, put the rice vermicelli in the water, and let it cook for about one minute.
  22. 22Cut the rice vermicelli into one to two cuts so that they are shorter and easier to stir-fry. Set aside.
  23. 23Cut the rice vermicelli into one to two cuts so that they are shorter and easier to stir-fry. Set aside.
  24. 24Cut the rice vermicelli into one to two cuts so that they are shorter and easier to stir-fry. Set aside.
  25. 25Add some oil to a hot pan over medium-high heat. Pour the egg into the pan and let it spread out. Let it cook until it is firm enough to flip, then flip it over and cut the egg into smaller pieces using your spatula.
  26. 26Add some oil to a hot pan over medium-high heat. Pour the egg into the pan and let it spread out. Let it cook until it is firm enough to flip, then flip it over and cut the egg into smaller pieces using your spatula.
  27. 27Add some oil to a hot pan over medium-high heat. Pour the egg into the pan and let it spread out. Let it cook until it is firm enough to flip, then flip it over and cut the egg into smaller pieces using your spatula.
  28. 28Remove the egg from the pan when it looks golden brown on both sides.
  29. 29Remove the egg from the pan when it looks golden brown on both sides.
  30. 30Remove the egg from the pan when it looks golden brown on both sides.
  31. 31Add a little more oil to the pan if needed. Put the shrimp in the pan and let it pan-fry until the bottom is golden; then flip the shrimp over to pan-fry the other side.
  32. 32Add a little more oil to the pan if needed. Put the shrimp in the pan and let it pan-fry until the bottom is golden; then flip the shrimp over to pan-fry the other side.
  33. 33Add a little more oil to the pan if needed. Put the shrimp in the pan and let it pan-fry until the bottom is golden; then flip the shrimp over to pan-fry the other side.
  34. 34At the same time when you flip the shrimp over, put the chicken in the pan, spread the chicken out, and let the chicken pan-fry until the bottom is golden brown.
  35. 35At the same time when you flip the shrimp over, put the chicken in the pan, spread the chicken out, and let the chicken pan-fry until the bottom is golden brown.
  36. 36At the same time when you flip the shrimp over, put the chicken in the pan, spread the chicken out, and let the chicken pan-fry until the bottom is golden brown.
  37. 37Add the minced garlic and stir-fry everything together until the chicken is completely cooked.
  38. 38Add the minced garlic and stir-fry everything together until the chicken is completely cooked.
  39. 39Add the minced garlic and stir-fry everything together until the chicken is completely cooked.
  40. 40Add a touch of dark soy sauce for better color right before you remove everything from the pan.
  41. 41Add a touch of dark soy sauce for better color right before you remove everything from the pan.
  42. 42Add a touch of dark soy sauce for better color right before you remove everything from the pan.
  43. 43Add a little more oil to the pan if needed, then add a little bit of salt to the oil and immediately add the cabbage.
  44. 44Add a little more oil to the pan if needed, then add a little bit of salt to the oil and immediately add the cabbage.
  45. 45Add a little more oil to the pan if needed, then add a little bit of salt to the oil and immediately add the cabbage.
  46. 46Stir-fry the cabbage for about one minute and remove it from the pan.
  47. 47Stir-fry the cabbage for about one minute and remove it from the pan.
  48. 48Stir-fry the cabbage for about one minute and remove it from the pan.
  49. 49Add some oil to the pan, then add the stem part of the chopped green onion and let the green onions sizzle in the oil until some of it turns slightly brown.
  50. 50Add some oil to the pan, then add the stem part of the chopped green onion and let the green onions sizzle in the oil until some of it turns slightly brown.
  51. 51Add some oil to the pan, then add the stem part of the chopped green onion and let the green onions sizzle in the oil until some of it turns slightly brown.
  52. 52Turn the heat down to low and add soy sauce, fish sauce, dark soy sauce, a little bit of sugar and some unsalted chicken broth to the pan.
  53. 53Turn the heat down to low and add soy sauce, fish sauce, dark soy sauce, a little bit of sugar and some unsalted chicken broth to the pan.
  54. 54Turn the heat down to low and add soy sauce, fish sauce, dark soy sauce, a little bit of sugar and some unsalted chicken broth to the pan.
  55. 55Add the rice vermicelli to the sauce and stir until it absorbs all the sauce. Then cover the pan with the lid and let it cook for three minutes over low heat.
  56. 56Add the rice vermicelli to the sauce and stir until it absorbs all the sauce. Then cover the pan with the lid and let it cook for three minutes over low heat.
  57. 57Add the rice vermicelli to the sauce and stir until it absorbs all the sauce. Then cover the pan with the lid and let it cook for three minutes over low heat.
  58. 58Remove the lid, turn the heat back up to medium-high, add the egg, shrimp, chicken and cabbage back to the pan, and add the leafy part of the green onion, some white pepper powder, and some sesame oil.
  59. 59Remove the lid, turn the heat back up to medium-high, add the egg, shrimp, chicken and cabbage back to the pan, and add the leafy part of the green onion, some white pepper powder, and some sesame oil.
  60. 60Remove the lid, turn the heat back up to medium-high, add the egg, shrimp, chicken and cabbage back to the pan, and add the leafy part of the green onion, some white pepper powder, and some sesame oil.
  61. 61Stir-fry the rice vermicelli to mix everything together.
  62. 62Stir-fry the rice vermicelli to mix everything together.
  63. 63Stir-fry the rice vermicelli to mix everything together.

Ingredients

  • 100 g rice vermicelli
  • 100 g rice vermicelli
  • 100 g rice vermicelli
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 70 g chicken
  • 70 g chicken
  • 70 g chicken
  • 1 1/16 tsp salt
  • 1 1/16 tsp salt
  • 1 1/16 tsp salt
  • 0.5 tsp soy sauce
  • 0.5 tsp soy sauce
  • 0.5 tsp soy sauce
  • 0.25 tsp rice wine
  • 0.25 tsp rice wine
  • 0.25 tsp rice wine
  • 0.25 tsp cornstarch
  • 0.25 tsp cornstarch
  • 0.25 tsp cornstarch
  • 1 1/32 tsp white pepper powder
  • 1 1/32 tsp white pepper powder
  • 1 1/32 tsp white pepper powder
  • 0.5 tsp sesame oil
  • 0.5 tsp sesame oil
  • 0.5 tsp sesame oil
  • 70 g shrimp
  • 70 g shrimp
  • 70 g shrimp
  • 1 1/32 tsp salt
  • 1 1/32 tsp salt
  • 1 1/32 tsp salt
  • 1 1/32 tsp sugar
  • 1 1/32 tsp sugar
  • 1 1/32 tsp sugar
  • 1 1/32 tsp white pepper powder
  • 1 1/32 tsp white pepper powder
  • 1 1/32 tsp white pepper powder
  • 0.25 tsp sesame oil
  • 0.25 tsp sesame oil
  • 0.25 tsp sesame oil
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 1/8 tsp dark soy sauce
  • 1 1/8 tsp dark soy sauce
  • 1 1/8 tsp dark soy sauce
  • 1 1/8 tsp salt
  • 1 1/8 tsp salt
  • 1 1/8 tsp salt
  • 200 g cabbage
  • 200 g cabbage
  • 200 g cabbage
  • 2 stalks green onion
  • 2 stalks green onion
  • 2 stalks green onion
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 0.5 tsp dark soy sauce
  • 0.5 tsp dark soy sauce
  • 0.5 tsp dark soy sauce
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 cup unsalted chicken broth
  • 0.5 cup unsalted chicken broth
  • 0.5 cup unsalted chicken broth
  • 1 1/16 tsp white pepper
  • 1 1/16 tsp white pepper
  • 1 1/16 tsp white pepper
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil

Equipment

knifecutting boardbowlpanspatulatongsscissors