Friday, February 11, 2011

Fried White Rice Vermicelli

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Fried white rice vermicelli, perfect brekkie for vegetarians. Top with a fried egg for a more nutritious meal.

Once in a while, I like mee kosong from breakfast stalls. If I send Wey to school, I like to stop at the stall next to Diamond Restaurant in Foh San and get my fave fried white rice vermicelli. I don't buy it often because it's all starch so when I do eat fried rice vermicelli, it's a treat and I load lots of hot chili sauce and Maggi soy sauce on it.

White fried rice vermicelli is white because no soy sauce is added. Because it's so light in seasoning and ingredients, you must use the best vermicelli. I find Thai rice vermicelli best for frying because they don't break easily and the rice flavor is good. If you like a bit of protein in the noodles, you can add an egg to it or even slices of meat. I like to add chopped dried shrimps for extra flavor. If you prepare the ingredients the night before, the noodles can be fried in 10 minutes. Then you can roll back to bed like me.

Fried White Rice Vermicelli
1 packet rice vermicelli
1 carrot, cut into thin strips
1 T finely minced garlic (optional)
5 dried Chinese mushrooms, in paper-thin strips
1/2 handful dried shrimps, washed, soaked n chopped coarsely (optional)
1/4 cup spring onions, cut finely
1/2 t salt ( or to taste)
2 T fish sauce
1 t chicken stock powder + 1/4 cup water (or 1/4 cup chicken stock)
veg oil

1. Soak the rice vermicelli the night before, or until it is soft. Just before frying, drain away the water.

2. Put 2 tablespoons of oil into a non-stick pan or wok and fry the carrots and mushrooms. Add two pinches of salt and cover with a lid. When carrot is soft, remove.

3. Put another 2 T oil into the same wok or frying pan, add the dried shrimps, fry until fragrant and dried and add the garlic for a couple of seconds and then add the rice vermicelli. Lower the heat to medium and use a pair of chopsticks in one hand and a frying ladle in another to toss the vermicelli. Add the salt and fish sauce to the vermicelli, tossing well. Sprinkle 1/2 the chicken stock water over the vermicelli and toss well. Add the remaining water. If the vermicelli is still hard (use your fingernails to test it), add more water but sparingly. Add the spring onions. Make sure the vermicelli is not burnt.

4. Serve with a fried egg and chili sauce.



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