Upside-Down Vermicelli Rice Bowl

**Ingredients:**
– 1 nest/pack of rice vermicelli noodles (50 g)
– Sesame oil (a little, for tossing)
– 1 packet (320 g) of mixed stir-fry vegetables (pre-packed for speed)
– Olive oil (for cooking)
– 30 g unsalted cashew nuts
– 1 packet (250 g) of cooked rice (e.g., brown or white; microwaveable pouch works great)
– 2 eggs
– Curry powder (Sichuan-style or mild curry powder, to taste)
– Sichuan chili oil (or chili crisp/pimenté du Sichuan, to taste)
– ½ bunch fresh coriander/cilantro (15 g)
– 2 limes
– Soy sauce (a splash, non-salted if possible)
– Salt and pepper (to season)

**Instructions:**

1. Rehydrate the rice vermicelli noodles directly in a deep serving bowl (about 16 cm wide) following the packet instructions. Once softened, drain well, return them to the bowl, and toss with a little sesame oil to prevent sticking. Set aside—this becomes the base of your “upside-down” bowl.

2. Heat a large frying pan or wok over medium-high heat with a splash of olive oil. Add the packet of mixed stir-fry vegetables and stir-fry for about 4 minutes, or until they start to soften and get tender-crisp. Season with a little soy sauce, then tip the veggies over the noodles in the bowl.

3. In the same pan, crumble/break up the packet of cooked rice. Press it down firmly with a spatula to form a compact “pancake” or layer (like making tahdig or crispy rice). Cook over medium heat for a few minutes until the bottom gets golden and crispy. Flip or stir to crisp other bits if needed, then pile the crispy rice on top of the veggies in the bowl. Press everything down gently to compact it.

4. Quickly wipe the pan if needed, add a little more oil, and fry the 2 eggs sunny-side up (or to your liking) with a pinch of salt and a generous dusting of curry powder for spice. Once the whites are set and yolks are still runny, place the eggs on top of the rice layer in the bowl.

5. Finish by scattering the cashew nuts, tearing over most of the coriander leaves (reserve a bit for garnish), and squeezing over the juice of 1–2 limes (to taste). Drizzle generously with Sichuan chili oil for heat and tang. Press down one last time to compact everything.

6. To serve: Place a plate over the bowl, flip the whole thing upside down confidently so the crispy rice and egg become the top, with noodles and veggies underneath. Remove the bowl to reveal the layered “upside-down” presentation. Garnish with remaining coriander and extra lime wedges if desired. Dig in immediately while hot and the egg is oozy!

**Tips:**
– The “upside-down” flip creates beautiful layers and contrast—crispy on top, soft noodles below.
– Use pre-cooked rice pouches for speed; it crisps up nicely.
– Adjust spice with more/less Sichuan chili oil or curry powder.
– For vegan version, skip eggs and add extra tofu or mushrooms.