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Singapore Style Fried Rice Vermicelli
Level
Step
- Soak the rice vermicelli in cold water for 10 minutes.
- Mince the garlic and ginger, cut Chinese chives into 4cm long slices, and chop red bell pepper and pork belly into small pieces.
- Combine soy sauce, salt, sugar, oyster sauce, chicken bouillon powder, and 150mL water in a bowl and mix.
- Heat 1 Tsbp vegetable oil in a frying pan and add the minced garlic and ginger. Then add curry powder and stir well, before adding red bell pepper, char siu, deshelled shrimp, beansprouts, and rice vermicelli. Stir fry until mixed well.
- Add the sauce and stir fry until the liquid evaporates. Then serve on a plate.
Material
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Ingredients |
Sauce |
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Swan Brand Dried Rice Stick 150g Garlic 1 piece Ginger 10g Chinese Chives 50g Red Bell Pepper 50g Beansprouts 80g Char Siu 50g Shrimp (peeled) 80g Vegetable Oil 1 Tsbp
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Curry Powder 2 Tsp Soy Sauce 2 Tsp Salt ¼ Tsp Sugar ½ Tsp Oyster Sauce 1 Tsp Chicken Bouillon Powder 1Tsp Water 150cc
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