CHIVE OMELET AND BROWN RICE BEEHOON

CHIVE OMELET AND BROWN RICE BEEHOON

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

669kcal / per serving

Course:

Appetizer,

Second course

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Geographic Area:

South Asia

Enviromental Impact:

Low (0.30kg CO2 eq) i

Recipe in partnership with

Rice vermicelli are simple noodles composed of rice flour and water. Sometimes called “rice sticks,” they are a key ingredient in various culinary traditions of Asia, where they are often eaten in soups, stir-fried dishes, or salads. This recipe uses brown rice vermicelli, creating a quick dish that is paired with a chive omelet to offer a healthier version.

Ingredients for 4 portions

  • Chinese chives, Chinese garlic or kucai 80 g
  • Sesame oil 2 g
  • Large eggs 4
  • Fish sauce 2 g
  • Sunflower oil 20 g
  • Oyster sauce 3 g
  • Brown rice vermicelli 300 g
  • Fresh garlic, finely chopped 12 g
  • Cabbage, shredded 200 g
  • Sunflower oil 20 g
  • Onions, thinly sliced 150 g
  • Carrots, cut into julienne strips 150 g
  • Oyster sauce 5 g
  • Sesame oil 5 g
  • White pepper 3 g
  • Soybean sprouts 100 g
  • Clear soy sauce 30 g
  • Dark soy sauce 15 g
  • Spring onions, cut into segments 100 g

Preparation

1.

First, prepare the chive omelet. Beat the eggs by incorporating the sesame oil, fish sauce, and oyster sauce. Add chopped chives. Preheat a nonstick skillet and add half of the oil. Pour a thin layer of the egg mixture into the pan, cook it until set and flip it over.

2.

Transfer the omelet to a cutting board, roll it up, and cut it into thin slices. Repeat the process with the rest of the egg mixture. Set the omelets aside.

3.

Soak brown rice vermicelli in warm water for 30 minutes or until softened. Drain them in a colander.

4.

Rinse the sprouts and set them aside to drain.

5.

Mix all the dressing ingredients in a small bowl. Set it aside.

6.

Heat a wok or saucepan over high heat, then pour in the oil. When the oil is hot, add the minced garlic. Fry it until it has released all its fragrance or has browned. Add onions and sauté until slightly wilted.

7.

Also add the carrots and cabbage and cook for another 2 minutes.

8.

Add rice vermicelli and sauce. Continue stirring the rice vermicelli to mix well with
the sauce. Sauté for another 2-3 minutes or until the vermicelli is tender and no longer wet.

9.

Add soybean sprouts and spring onions. Sauté for another minute or until the sprouts are cooked. Serve immediately, garnishing the dish with the chive omelet slices.

Enviromental Impact

Low

Details

Per serving:

0.30kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.