College Student Meals
Bihun Goreng Telur Sayur (Fried Rice Vermicelli with Egg and Vegetables), Quick & Filling Work Lunch
Prep
10 min
Cook
15 min
Servings
2
Level
Easy
This fried bihun (rice vermicelli) is the perfect solution for a work lunch when your mornings are a race against time — chewy and savory, with crunchy bits of vegetables and scrambled egg that make it nice and filling. The flavor is light and savory, delicious whether eaten warm or at room temperature during your office lunch break. It comes together quickly in just one pan, and still tastes great even after sitting in a lunch box for a few hours.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams dried corn vermicelli or rice vermicelli (bihun)
- 2 chicken eggs
- 1 carrot, cut into matchsticks
- 100 grams cabbage, thinly sliced
- 2 stalks green onion, sliced
- 3 cloves garlic, finely minced
- 4 cloves shallots, thinly sliced
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp halal oyster sauce
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp granulated sugar
- 3 tbsp cooking oil
- 500 ml hot water for soaking the vermicelli
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👩🍳 Instructions
- 1 Soak the vermicelli in hot water for 5-7 minutes until soft, then drain and cut into shorter pieces so they're not too long. Set aside.
- 2 Beat the eggs with a little salt. Heat 1 tbsp of oil in a pan, scramble the eggs until cooked, then remove and set aside.
- 3 Heat the remaining oil in the same pan, and sauté the shallots and garlic until fragrant and softened.
- 4 Add the carrot and stir-fry briefly until slightly softened, then add the cabbage and stir-fry until wilted but still a bit crisp.
- 5 Add the drained vermicelli and mix well with the vegetables.
- 6 Pour in the sweet soy sauce, oyster sauce, salt, sugar, and pepper. Stir well until the vermicelli is evenly coated and lightly browned.
- 7 Add the scrambled egg and green onion, stir briefly until well combined, then taste and adjust the seasoning if needed.
- 8 Remove from heat and let cool slightly before packing into a lunch box, so it doesn't get overly damp.
💡 Tips
• Use corn vermicelli to keep the texture chewy and prevent it from getting mushy even after sitting in a lunch box for a few hours.
• Add shredded chicken or sliced meatballs (bakso) if you'd like a more filling, protein-packed lunch.
• Don't overcook the vegetables so they don't release too much water once packed for lunch.
• Store in an airtight lunch box and make sure the vermicelli has cooled completely before closing the lid to prevent condensation.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
10 gramg
Protein
12 gramg
Fat
42 gramg
Carbs
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