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Spring Tomorrow
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Brown Rice Vermicelli with Stewed Pork

Brown Rice vs. White Rice. All that ongoing health hype is probably making more and more people in Singapore choose whole grains over refined grains. Besides brown rice itself, you may have noticed that our supermarkets here are now stocked up with brown rice products as well – brown rice pasta, brown rice flour and brown rice crackers to name a few. When I spotted brown rice vermicelli at FairPrice some time back, I decided to grab a pack to make this Brown Rice Vermicelli with Stewed Pork.

Brown Rice Vermicelli with Stewed Pork

Healthier Brown Rice Vermicelli

In terms of taste and texture, brown rice vermicelli is no different from white rice vermicelli. But using it just makes the meal feel so much more satisfying with that extra goodness, lol.

Brown Rice Vermicelli with Stewed Pork

Super Quick and Easy To Make

This Fried Brown Rice Vermicelli with Stewed Pork Recipe is one of my favourite one-dish recipes. It’s like the perfect dish as it’s so quick, easy and hassle-free to make. The canned stewed pork comes with an oily and savoury sauce that really gives depth and flavour to the otherwise plain vermicelli. Absolutely delicious! 🙂

Brown Rice Vermicelli with Stewed Pork
4
  • 200g brown rice vermicelli, soaked in water for 1/2 hour
  • 2 small carrots, shredded
  • 200g cabbage, shredded
  • 120g bean sprouts
  • 2 eggs, beaten
  • 1 can stewed pork chops approx. 397g (I use Narcissus brand)
  • 1 tbsp minced garlic
  • 1 + 1 tsp olive oil
  • 2 stalks spring onion, cut into 1″ sections
Sauce: (combine in a bowl)
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 250ml water
Heat 1 tsp olive oil in pan and add the egg mixture to make an omelette. Remove and cut into thin strips. Set aside.
Heat another 1 tsp olive oil in the same pan and saute the garlic till fragrant. Add carrots and cabbage and stir fry till they are slightly softened.
Empty the entire can of stewed pork chops into the pan and break up the meat into smaller pieces with the spatula.
Pour in the sauce ingredients and bring to a boil.
Add the rice vermicelli, stir fry thoroughly and cook till the sauce is all absorbed.
Stir in the spring onions and bean sprouts.
Turn off the heat. Leave the vermicelli in the pan with the lid closed for 5-10 minutes.
Serve the vermicelli with omelette strips.

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