Fried White Rice Vermicelli



200g rice vermicelli (soaked until soften and drained)

100g bean sprout (cleaned)

125g shredded cabbage

50g shredded carrot

2 tbsp baby dried shrimps (rinsed and drained)

4 Chinese mushroom (soaked until soften, discard the stem and sliced)

1 pc fish cake (sliced)

1 tbsp chopped garlic

4 tbsp cooking oil (divided)

Seasonings: (mixed well)

1 tsp chicken seasoning powder

½ tsp salt

½ tsp sugar

¼ tsp ground white pepper

¼ cup water

Preparation Instructions:

  1. Heat up a non-stick skillet with 2 tbsp of cooking oil. Add in shredded cabbage and carrot, saute until tender crisp.
  2. Add in bean sprout, lightly sautéed. Remove and set aside.
  3. Add in 2 more tbsp of cooking oil in the skillet. Saute the chopped garlic and baby dried shrimps until fragrant.
  4. Add in Chinese mushroom, saute until fragrant.
  5. Add in rice vermicelli and seasonings. Constantly stir-frying until heated through.
  6. Add in fried cabbage, carrot, bean sprout and fish cake. Stir-fry evenly.
  7. Dish out and serve.



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