Vegetarianism: Fried Bee Hoon

I saw this recipe on a blog by Crystal[1] and decided to experiment with it because it looked simple and easy to make.

The difference between her recipe and mine is I added fried egg and dried shitake mushrooms. A tip on using dried shitake mushroom is to keep the mushroom water for use later after soaking and slicing the dried shitake mushroom. I feel it helps to make the dish more fragrant.

Ingredients:
Rice vermicielle or bee hoon
4 sliced shitake mushroom
1 can of mock abalone
6 sliced carrot
2 eggs
2 tbsp curry powder
2 tbsp tom yum paste
Vegetable cooking oil
Water

Steps:

1. Blanch rice vermicelli in hot water and drain well. 
2. Mix curry powder and tom yum paste with half bowl water to form curry paste and set aside.
3. Heat oil in wok, fry the eggs and set aside.
4. Heat oil in wok, fry sliced carrot, mock abalone and shitake mushroom until fragrant.
5. Stir in curry tom yum paste and fry over medium heat until fragrant.
6. Add in rice vermicelli and mix well. Add mushroom water (and more water per your liking) for easy tossing and to ensure that rice vermicelli is cooked thoroughly.
7. Add in fried egg and mix well.

Truthfully speaking, I am not a fast cook. So, the preparation (slicing the carrots and shitake mushrooms, preparing of curry tom yum paste, etc.) took me about 10 minutes. And unlike what was mentioned in her blog, the cooking also took more than 5 minutes. I had to add quite a bit of water (about 2 bowls) before I felt that the rice vermicelli was soft enough for my liking.

Here is how it looked like:

Bon appetit!

Reference:

1. Crystal by Blog - Vegetarian Fried Rice Vermicelli