Recipes

Fried Rice Vermicelli Recipe

Name: Fried Rice Vermicelli Recipe
Prep time: 20 Minutes
Yield: 2 Servings
Ingredients: 1 piece (approx. 150 gr) cornstarch or rice vermicelli; 3 tbsp Nabati Cermelang cooking oil; 1 egg, lightly beaten; 2 cloves garlic, finely chopped; 3 shallots, thinly sliced; 50 gr chicken meat, cut into small dice; 5 meatballs, thinly sliced; 50 gr mustard greens (caisim), cut into pieces; 50 gr cabbage, thinly sliced; 1 stalk spring onion, sliced diagonally; 2 tbsp sweet soy sauce (kecap manis); 1 tbsp soy sauce; 1 tsp salt (or to taste); 1/2 tsp white pepper powder; Garnish: Fried shallots, sliced bird's eye chilies (for spice lovers), and pickles.

Fried Rice Vermicelli, or Bihun Goreng, is a classic Indonesian stir-fry dish that offers a light yet satisfying texture. Unlike yellow noodles, vermicelli made from rice or cornstarch has a finer, chewier consistency.

Published November 13, 2025

Quick 20 Minutes

Serves 2 Servings

Difficulty Easy

Scroll for full method, ingredients, and chef’s notes.

Ingredients

What you need

Gather everything first for a smoother cooking flow.

1 piece (approx. 150 gr) cornstarch or rice vermicelli
3 tbsp Nabati Cermelang cooking oil
1 egg, lightly beaten
2 cloves garlic, finely chopped
3 shallots, thinly sliced
50 gr chicken meat, cut into small dice
5 meatballs, thinly sliced
50 gr mustard greens (caisim), cut into pieces
50 gr cabbage, thinly sliced
1 stalk spring onion, sliced diagonally
2 tbsp sweet soy sauce (kecap manis)
1 tbsp soy sauce
1 tsp salt (or to taste)
1/2 tsp white pepper powder
Garnish: Fried shallots, sliced bird's eye chilies (for spice lovers), and pickles.

Method

Step-by-step

1
Soak the vermicelli in hot (not boiling) water until soft and pliable. Drain immediately. Note: Do not boil, or it will become mushy.
2
In a bowl, mix the drained vermicelli with 1 tbsp of Nabati Cermelang cooking oil, sweet soy sauce, and soy sauce. Toss well (using hands or chopsticks) to coat evenly and prevent sticking. Set aside.
3
Heat the remaining 2 tbsp of cooking oil in a wok over medium-high heat.
4
Add the beaten egg and scramble it. Remove from the wok and set aside.
5
Using the same wok, sauté the garlic and shallots until fragrant and cooked.
6
Add the chicken pieces and sliced meatballs. Cook until the chicken changes color and is cooked through.
7
Add the mustard greens and cabbage. Sauté briefly until the vegetables begin to wilt.
8
Add the seasoned vermicelli and the scrambled egg. Increase the heat to high.
9
Stir-fry quickly on high heat. Use two spatulas, or a spatula and a fork, to "lift" and separate the noodles, ensuring they heat evenly without breaking.
10
Add salt and white pepper. Add the sliced spring onions. Stir briefly.
11
Taste and correct the seasoning. Remove from heat and serve immediately while hot, sprinkled with fried shallots.

Chef’s Notes

Tips & extra guidance

Fried Rice Vermicelli, or Bihun Goreng, is a classic Indonesian stir-fry dish that offers a light yet satisfying texture. Unlike yellow noodles, vermicelli made from rice or cornstarch has a finer, chewier consistency. This dish is often a favorite choice due to its excellent ability to absorb seasonings, making it a perfect canvas for a balanced savory, sweet, and salty flavor profile. It is often served as a main course or as a mandatory side dish in tumpeng (ceremonial rice cones) or boxed rice meals.

The primary key to cooking fried vermicelli is managing the texture of the noodles themselves. Vermicelli is very prone to becoming mushy or breaking if overcooked, and it sticks easily if the wok isn't hot enough. This is where Nabati Cermelang cooking oil plays a crucial role. Mixing one tablespoon of oil into the drained vermicelli is an essential technique to "lock" in its moisture and coat each strand, preventing them from clumping together later during cooking.

During the sautéing process, well-heated Nabati Cermelang oil in the wok creates a natural non-stick surface. This oil ensures the base spices like garlic and shallots cook perfectly and become aromatic. When the vermicelli is added, the high heat maintained by the oil quickly cooks the noodles, imparting a slight smoky (sangit) aroma from the hot wok, without turning them to mush. The oil also helps to distribute the soy sauces and other seasonings evenly across the noodle surfaces.

The result is a fragrant plate of Fried Rice Vermicelli that is beautifully separated and not excessively oily. Every bite delivers a delicious combination of chewy vermicelli, savory scrambled eggs, protein, and vegetables that remain crisp. This recipe demonstrates how high-quality cooking oil is not just about frying, but about controlling texture and maximizing aroma in a dish that seems simple yet requires precise techniqu