Recipe: Perfect Hong Kong style - Singaporean Fried Rice Vermicelli 星洲炒米

Recipe: Perfect Hong Kong style - Singaporean Fried Rice Vermicelli 星洲炒米 Delicious, fresh and tasty.

Hong Kong style - Singaporean Fried Rice Vermicelli 星洲炒米. The reason Singapore is in quotes is because, well, despite the name this dish isn't actually Singaporean. For the unaware, this dish's basically a deluxe sort of fried rice Make no mistake, this dish's Hong Kong to its core. How to Make Singaporean Fried Rice Noodles ( Healthy Version )

Xingzhou Fried Bee Hoon literally translated as Singapore fried rice vermicelli.

Xingzhou or 星洲 in the short form and old name for Singapore.

Xingzhou Fried Bee Hoon literally translated In Hong Kong, it is very common in tea restaurants or "茶餐厅" and I am shy to say I get to know this dish only.

You can cook Hong Kong style - Singaporean Fried Rice Vermicelli 星洲炒米 using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hong Kong style - Singaporean Fried Rice Vermicelli 星洲炒米

1. You need 4 of rice vermicelli.

2. You need 4 of eggs.

3. It’s of cha siu (shredded).

4. It’s 5 slice of ham (shredded).

5. Prepare half of onions shredded.

6. It’s of chives shredded.

7. You need of Curry powder.

8. Prepare of Turmeric powder.

9. It’s of Chicken powder.

However, the plate of 'Singapore style fried Rice Vermicelli' I had at Yang's yesterday evening was so surprisingly tasty, that it literally blew me away and Such perfection in execution, it will have no problem rubbing shoulders with the best of S.

For sure, I will return for.

This western-style fried rice reminds me of a dish I used to order at my favorite local joint in Hong Kong!

Sweet, savory and packed with colorful Served in local restaurants and tea houses across Hong Kong, western fried rice is something I used to enjoy on a weekly basis during the three years.

Hong Kong style - Singaporean Fried Rice Vermicelli 星洲炒米 step by step

1. For cha siu i usually use the ones that are leftovers the night before just not to waste food..

2. Scramble the eggs how ever u like to cook them.

3. I usually just break them in bits but today just to make it prettier i shred them up..

4. As for the Vermicelli, Cook for Maximum "1 min" under hot boiling water. Take it out and rinse under cold water. please note: the Vermicelli is only 40% cooked..

5. I prefer less oil but usually people put alot of oil at this stage. So up to you. Mid High Heat ~ Add in onions, fry for 1 min then add in the meat and fry until light brown, then throw in the Vermicelli..

6. You can switch to low heat if have trouble mixing then switch it back higher. Now add in 2~4 tsp of curry powder (depends on how spicy u like it to be), then around 3 to 4 tsp of turmeric powder to get the colour. Add more if needed and mix well. After mixing add in the eggs and chicken powder/salt. Taste it and add more spice if needed..

7. After taste test~ if ok Add in chives. Done!.

Among all my visits, though a few, I have not been able to find these noodles (in Cantonese Sing Chow Chew Mee 星洲炒米) As the egg is half fried, stir in all ingredients including shrimps, onion, chili pepper, barbecued pork, marinaded rice noodles and bean sprouts. "Singapore"-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōuchǎomǐ) is a dish of stir-fried rice vermicelli, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.

This dish is known as Xing Zhou Mi Fen (星洲米粉) in Singapore.

Hong Kong-Style Western Fried RicePickled Plum.

Hong Kong style pan fried noodles is a favorite of mine.

Love ordering this at restaurants. 'Singapore' Rice Noodles, a Hong Kong Classic - How to Fry Singapore Rice Noodles (星洲炒米).