Start by washing the rice several times until the water runs clear. Drain and set aside.
In a non-stick pot, heat the vegetable oil on medium heat. Then add the vermicelli noodles and cook until golden brown. Ensure you stir constantly as they tend to burn quickly. This should take 5-7 minutes
Once they are a golden brown, add the drained rice, the salt, and the stock cube. Stir together for for a few minutes so the rice grains are coated in the oil
Add the water, mix well, and allow it to come to a boil for a few minutes.
Once it starts to boil, cover the pot and reduce the heat to low. Leave it undisturbed for 20 minutes
Once 20 minutes is up, turn off the heat and keep the pot covered for another 5 minutes
Fluff with a fork and serve with some fresh parsley and toasted nuts if desired
The water ratio specified in this recipe is for long grain rice. For medium or short grain rice, use slightly less water. Long grain rice is the most forgiving, so I recommend using it
The chicken stock is completely optional but it takes the flavour to another level