Often for lunch we make quick fried rice/noodle/rice vermicelli. The basic of these fried stuffs is the same – some garlic, lots of onions, carrots (or any other vegetable), fried eggs and some meat (chicken or pork would be easier to manage).
Some would also add dried prawns into this stir fry, my new trick is to add one small Maggi chicken stock cube. Since I cannot find scientific evidence of “MSG is bad for health” claim, I don’t avoid using them as I did back home.
Ingredients (for 2):
- 4 cloves garlic – roughly chopped
- 2 onions – halved and slice thinly
- 200 gram chicken/pork – slice thinly and marinate for few minutes in some salt, sugar and soy sauce
- 2 eggs – fried in omelette style with some soy sauce, break into small pieces
- fried fish cake (optional) – half piece, slice thinly
- Chili (optional) – 1-3 chilis, slice thinly
- Cooking oil
- Soy sauce, salt and grounded white pepper to taste
- 1 cm Maggi stock cube
- Rice vermicelli – enough for 2 person, follow the instruction from the packaging regarding preparation. Different brand/type has different way of softening them, mostly either soak in warm water or boil shortly and soak in cold water.
- Heat up the wok with some oil, in pretty high heat, quickly fry the omelette. While frying, break it up by using the spatula. Leave it aside for use later.
- With the same wok, add more oil and lower the heat to medium high. Add carrots (stir fry for 1 minutes), garlic, meat and onions. Keep stir frying until the meat is cooked.
- Add fish cakes, chilis, Maggi stock cube (break them up) and the eggs into the wok.
- Add some salt and soy sauce to taste.
- Add the rice vermicelli, mix well for about 2-3 minutes.
- Sprinkle some white pepper before serving.