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Simple Fried Rice Vermicelli

Ingredients

Ingredients (A):
• 400g EKA BIHUN, soaked to soften (about 10 - 15minutes)
• 8 medium cloves garlic (chopped finely)
• 6 medium shallots (chopped finely)
• 1 handful of dried shrimp (coarsely chopped)
• ½ small bowl cooking oil
• 3 eggs
• 5 -6 spoons soy sauce (follow your own taste)
• ½ teaspoon white pepper powder
• ½ small bowl water
• 1 teaspoon sugar

Ingredients (B):
• 2 spoons EKA oyster flavoured sauce
• 2 spoons EKA tomato sauce
• 2 spoons EKA chilli sauce
• 1 spoon EKA sweet dark soy sauce
• ½ small bowl of water

Garnish:
EKA fried shallots
• Spring onion (cut into small cubes)

Cooking Method

  1. Heat up oil, saute garlic, red onion and dried shrimp till fragrant and golden yellow
  2. Set the stir-fried aside and fried the eggs until slightly crisp
  3. Add ⅔ soy sauce into the egg
  4. Add BIHUN EKA
  5. Add ⅔ Ingredient (B) paste and stir well
  6. Add white pepper powder, stir well
  7. Add ⅓ Ingredient (B) paste and soy sauce and continue to mix till well-combined (if needed)
  8. Sprinkle water little by little around rice vermicelli until it is soft enough (if needed)
  9. Turn off the heat and sprinkle sugar and mix slowly
  10. Sprinkle EKA fried onions and scallions before serving

(Serves: 4-6 pax)

Cooking Tips:

  1. Vermicelli is soaked in plain water only until soft so that it is easy to cook. No need for hot water.
  2. Ingredient B is the seasoning paste prepared first, stir well so that there are no lumps.
  3. Use chopstick a large fork to mix the vermicelli so that it does not break / crumble.
  4. Wok spatula is used to lift rice vermicelli so that the bottom does not crust.
  5. Ingredient B is poured in a circle so that it is easier to mix.
  6. Only ⅔ of Ingredient B is poured to make sure not over pour.
  7. Add water sparingly around for evenness. Rice vermicelli will be too soft and fall apart if there is too much water.
  8. Sprinkle some sugar after turning off the fire so that the vermicelli looks shiny.