Fried Rice Vermicelli in Singapore Style

Tips:

White enamel interior and black enamel interior is used differently for cooking. White enamel interior is more suitable for cooking food with more water or oil such as steam and stew, while black enamel interior has higher heat resistance and is ideal for frying and grilling.

• Product used: Marmite 32cm

Ingredients 

(Servings: 4)

• 500g Rice vermicelli
• 100g Barbecued pork (shredded)
• 100g Ham (shredded)
• 1 Onion (shredded)
• 2 Egg
• 2 pieces Red chili pepper (shredded)
• 2 stalks Spring onion (sectioned)

Seasoning:

• 3 teaspoons Sesame Oil
• 3 teaspoons Shaoxing Wine
• 3 teaspoons Fish sauce
• 3 tablespoons Curry powder
• 2 teaspoons Sugar
• Dash of Chili Oil

Instructions

1. Boil water in pot. Add rice vermicelli into the boiling water and turn off the heat. Soak the vermicelli for a moment then cut into half. Drain and set aside.
2. Pour out the hot water from the pot. Add oil into the pot and preheat under medium heat for about 2 minutes.
3. Fry egg in the pot and shredded, then add in onion, ham and barbecued pork to fry until fragrant.
4. Add vermicelli to stir-fry, add seasoning while frying.
5. Add red chili pepper and spring onion to stir well, ready to serve hot.