Simple Fried Rice Vermicelli

Ingredients A:

• 400g BIHO 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 BIHO soy sauce (follow your own taste)
• ½ teaspoon white pepper powder
• ½ small bowl water
• 1 teaspoon sugar

Ingredients B:

• 2 spoons BIHO oyster flavoured sauce
• 2 spoons BIHO tomato sauce
• 2 spoons BIHO chilli sauce
• 1 spoon BIHO sweet dark soy sauce
• ½ small bowl of water

Garnishing                         

• BIHO 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 !T BIHO soy sauce into the egg
4. Add BIHO BIHUN
5. Add !T Ingredient (B) paste and stir well
6. Add white pepper powder, stir well
7. Add !S Ingredient (B) paste and BIHO 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 BIHO fried onions and scallions before serving

 

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 !T 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.