Recipes - Malaysian & Singaporean

Fried Bee Hoon (Fried Rice Vermicelli)


There are so many variations you can do to this dish; make it vegetarian, add seafood, make it spicy, or cook it up with whatever bits of meat and leftover veg in your fridge. The combination is endless! Try this go-to recipe for busy weeknights, or cook up a large portion to pack away for your weekday lunches at work.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Light Meal
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

½ pack bee hoon (also known as mee hoon or rice vermicelli)
3 cloves garlic (chopped)
2 cups of fresh bean sprouts (rinsed and drained)
3 stalks spring onions (cut into 5cm length)
1 chicken breast (cut into small strips)
2 eggs
1 tsp soy sauce
½ tsp cornstarch
Fried shallots (for garnishing)
6 tbsp oil (for cooking)

Seasonings:

4 tbsp soy sauce
1 tbsp sweet soy sauce (or caramel sauce)
4 tbsp water
½ tbsp sugar
White pepper (to taste)




Steps:
  1. Prepare rice vermicelli by soaking in warm water until they turn soft. Drain and set aside in a colander to rid of excess water.
  2. In a small bowl, mix chicken slices with cornstarch and 1 tsp soy sauce then, set aside to marinate.
  3. Heat 2 tbsp oil a frying pan or wok. In the meantime, whisk 2 eggs in a bowl and fry the omelette. Set aside to cool then, slice omelette into thin long strips. The omelette will be the finishing touch to the fried bee hoon.
  4. Mix all the seasoning ingredients in a bowl and set aside.
  5. In a frying pan or wok, heat 4 tbsp oil over medium-high heat. Stir-fry garlic until aromatic, then add chicken slices and continue cooking until half done.
  6. Add in rice vermicelli to the frying pan/wok, then followed by the seasonings. Using a pair of chopsticks or tongs, stir and mix the rice vermicelli continuously to blend well with the seasoning. Continue cooking for a few more minutes until the rice vermicelli is soft and no longer wet. Then, add in the bean sprouts and chopped spring onions and stir-fry for another couple of minutes.
  7. Remove from heat and serve on a sharing platter or in individual plates. Top with sliced omelette, a sprinkling of chopped spring onions and fried shallots.

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Fried Bee Hoon (Fried Rice Vermicelli)

Fried Bee Hoon (Fried Rice Vermicelli)

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There are so many variations you can do to this dish; make it vegetarian, add seafood, make it spicy, or cook it up with whatever bits of meat and leftover veg in your fridge. The combination is endless! Try this go-to recipe for busy weeknights, or cook up a large portion to pack away for your weekday lunches at work.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Light Meal
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

½ pack bee hoon (also known as mee hoon or rice vermicelli)
3 cloves garlic (chopped)
2 cups of fresh bean sprouts (rinsed and drained)
3 stalks spring onions (cut into 5cm length)
1 chicken breast (cut into small strips)
2 eggs
1 tsp soy sauce
½ tsp cornstarch
Fried shallots (for garnishing)
6 tbsp oil (for cooking)

Seasonings:

4 tbsp soy sauce
1 tbsp sweet soy sauce (or caramel sauce)
4 tbsp water
½ tbsp sugar
White pepper (to taste)

Instructions
  1. Prepare rice vermicelli by soaking in warm water until they turn soft. Drain and set aside in a colander to rid of excess water.
  2. In a small bowl, mix chicken slices with cornstarch and 1 tsp soy sauce then, set aside to marinate.
  3. Heat 2 tbsp oil a frying pan or wok. In the meantime, whisk 2 eggs in a bowl and fry the omelette. Set aside to cool then, slice omelette into thin long strips. The omelette will be the finishing touch to the fried bee hoon.
  4. Mix all the seasoning ingredients in a bowl and set aside.
  5. In a frying pan or wok, heat 4 tbsp oil over medium-high heat. Stir-fry garlic until aromatic, then add chicken slices and continue cooking until half done.
  6. Add in rice vermicelli to the frying pan/wok, then followed by the seasonings. Using a pair of chopsticks or tongs, stir and mix the rice vermicelli continuously to blend well with the seasoning. Continue cooking for a few more minutes until the rice vermicelli is soft and no longer wet. Then, add in the bean sprouts and chopped spring onions and stir-fry for another couple of minutes.
  7. Remove from heat and serve on a sharing platter or in individual plates. Top with sliced omelette, a sprinkling of chopped spring onions and fried shallots.

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