Fried Rice Vermicelli in Singapore Style (Serves 4)

Recommended Cooking Tool:
  • Marmite 32cm (Black Enamel Interior)

  • 1. Rice vermicelli 500g
  • 2. Barbecued pork (shredded) 100g
  • 3. Ham (shredded) 100g
  • 4. Onion (shredded) 1 piece
  • 5. Egg 2 pieces
  • 6. Red chili pepper (shredded) 2 pieces
  • 7. Spring onion (sectioned) 2 stalks
  • 1. Sesame oil 3 teaspoons
  • 2. Shaoxing wine 3 teaspoons
  • 3. Fish sauce 3 teaspoons
  • 4. Curry powder 3 tablespoons
  • 5. Sugar 2 teaspoons
  • 6. Chili oil little
Cooking Methods:
  • 1. Boil water in Le Creuset 32 cm Marmite. Add rice vermicelli into the boiling water and turn off the heat. Soak the vermicelli for a moment then cut into half. Drain and set aside.
  • 2. Pour out the hot water from the pot. Add oil into the pot and preheat under medium heat for about 2 minutes.
  • 3. Fry egg in the pot and shredded, then add in onion, ham and barbecued pork to fry until fragrant.
  • 4. Add vermicelli to stir-fry, add seasoning while frying.
  • 5. Add red chili pepper and spring onion to stir well, ready to serve hot.
Cast Iron Cookware Using Tips:
  • White enamel interior and black enamel interior is used differently for cooking. White enamel interior is more suitable for cooking food with more water or oil such as steam and stew, while black enamel interior has higher heat resistance and is ideal for frying and grilling.