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We hope you got benefit from reading it, now let’s go back to pocket fried rice vermicelli. recipe. You can have pocket fried rice vermicelli. using 19 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Pocket Fried Rice Vermicelli.:
- You need of Others Ingredients..
- Get 1 kg of Rice Vermicelli. After Soak..
- Provide 3 clove of Chopped Garlic..
- You need 4 tbsp of Light Soy Sauce..
- Use 1 tsp of Salt..
- Get 1 tbsp of Thick Soy Sauce..
- Provide 1 of Pak Choy(Chinese Cabbage)..
- Take 1 of Carrot. Sliced into thin..
- Take 1 cup of Water..
- You need 2 tbsp of Cooking oil..
- Use tbsp of Sesame oil..
- Provide of Marinate Chicken Breast..
- Use 2 tsp of Cornstarch..
- Provide 200 grams of chicken Breast. Sliced..
- Prepare 1 tbsp of Light Soy Sauce..
- Take of Fried Egg..
- You need 2 of Egg..
- You need 1/2 tsp of Salt..
- Use 1 tbsp of Cooking Oil..
Steps to make Pocket Fried Rice Vermicelli.:
- Heat up the wok with 2 tablespoon of cooking oil. Fried the chopped garlic until fragrance. Cook the sliced chicken breast until it's tenderise. Preferably use non – stick wok..
- Add thick soy sauce, light soy sauce, salt, sesame oil & a cup of water & bring it into boil..
- Put in the rice vermicelli & sliced carrot..
- Add the Pak Choy (Chinese Cabbage). Keep stir until it's dried..
- Beat 2 egg with half teaspoon of salt. Heat up the fried pan with 1 tablespoon of cooking oil. Pour the egg evenly around the pan..
- Put in the finished fried rice vermicelli into the middle of the fried egg & fold into square shape. Continue this stage until the fried rice vermicelli is finish. It's serve around 4 to 5 person..
This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe. Deep frying rice vermicelli in a wok. This method will only work on the thinner vermicelli the ones most commonly used in the vermicelli rice salads or stir-fried noodles dishes (some are thicker, almost like a spaghettini or spaghetti thickness, this method will not work on those types of rice noodles). The one on the left is the thin traditional rice vermicelli. Cook Dry Rice Vermicelli in boiling Water firmly, for slightly shorter time than instructed, then drain. *Note: The noodles will be cooked with other ingredients later.
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