Egyptian Rice with Vermicelli
Egyptian Rice with Vermicelli, known as 'Roz bil Sha'riya', is a beloved staple side dish from Egypt. It consists of long-grain rice and thin vermicelli noodles, which are toasted in butter or oil before being cooked together in broth or water.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates for energy, with a modest amount of fat from the cooking oil or butter. A typical serving provides around 250-300 calories, along with small amounts of iron and B vitamins from the fortified rice.
Nutrition breakdown
| Calories | 215 kcal |
| Protein | 4.5 g |
| Carbs | 42 g |
| Fat | 2.5 g |
| Fiber | 1.5 g |
| Sugar | 0.5 g |
| Sodium | 380 mg |
| Potassium | 110 mg |
| Iron | 2.5 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3.2 mg |
| Folate | 60 mcg |
| Manganese | 0.8 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
The unique technique of toasting the vermicelli until golden brown before adding the rice gives the dish its signature nutty flavor and distinctive speckled appearance, making it a simple yet flavorful foundation for many Egyptian meals.
