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Tangy Fish Sauce Fried Rice Vermicelli

Tangy Fish Sauce Fried Rice Vermicelli

Ingredients

• 150g EKA LAKSA BERAS THAI
• 50g dried shrimps, soaked for 20 minutes, drained
• 3 tbsp oil
• 2 eggs
• 1 tbsp chopped garlic
• 2 stalks local celery, chopped
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• ½ tsp pepper
• 200ml chicken stock (if needed)
• 1 red chilli, sliced thinly

Cooking Method

  1. Heat up 1 tbsp oil, break in eggs and fry till set and aromatic, dish up
  2. Heat up the remaining oil and saute chopped garlic till fragrant
  3. Add in dried shrimps and stir-fry till crispy and aromatic
  4. Add in EKA LAKSA BERAS THAI
  5. Add in pepper, fish sauce and oyster sauce, stir well
  6. Pour in chicken stock and bring to a boil (if needed)
  7. Add in fried eggs and stir well
  8. Garnish with local celery leaves and red chillis. Serve hot

(Serves 2-3)


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