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5 from 1 vote

Egyptian Rice with Vermicelli

Try this Egyptian rice with vermicelli recipe for a simple, scrumptious side dish of toasted vermicelli noodles and short-grain rice.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: side dishes
Cuisine: Egyptian
Keyword: Egyptian rice, Egyptian rice with vermicelli
Servings: 4
Author: Kevin


  • 1 tbsp olive oil
  • 1/4 cup vermicelli 1/2" length
  • 1 cup short grain white rice (I use Calrose)
  • 1/2 tsp kosher salt
  • 1 3/4 cup hot water


  • Heat the oil in medium sauce pan over medium heat. Add vermicelli, stirring constantly cook vermicelli until golden brown (do not burn).
  • Turn heat to low and add the rice and salt, stirring to coat with oil. Cook for 3 minutes, stirring often. Rice will go from clear to white in color.
  • Add hot water. Cover and cook on low heat for 15 minutes.
  • Remove from heat and leave covered for about 5 more minutes. Fluff rice with fork.


Calories: 254kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 325mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.1g | Calcium: 19mg | Iron: 0.5mg