Pocket Fried Rice Vermicelli.

• 1 kg Rice Vermicelli. After Soak.
• 3 clove Chopped Garlic.
• 4 tbsp Light Soy Sauce.
• 1 tsp Salt.
• 1 tbsp Thick Soy Sauce.
• 1 Pak Choy(Chinese Cabbage).
• 1 Carrot. Sliced into thin.
• 1 cup Water.
• 2 tbsp Cooking oil.
• tbsp Sesame oil.
• 2 tsp Cornstarch.
• 200 grams chicken Breast. Sliced.
• 1 tbsp Light Soy Sauce.
• 2 Egg.
• 1/2 tsp Salt.
• 1 tbsp Cooking Oil.

1. Heat up the wok with 2 tablespoon of cooking oil.
2. Fried the chopped garlic until fragrance.
3. Cook the sliced chicken breast until it's tenderise.
4. Preferably use non - stick wok.
5. Add thick soy sauce, light soy sauce, salt, sesame oil & a cup of water & bring it into boil.
6. Put in the rice vermicelli & sliced carrot.
7. Add the Pak Choy (Chinese Cabbage).
8. Keep stir until it's dried.
9. Beat 2 egg with half teaspoon of salt.
10. Heat up the fried pan with 1 tablespoon of cooking oil.
11. Pour the egg evenly around the pan.
12. Put in the finished fried rice vermicelli into the middle of the fried egg & fold into square shape.
13. Continue this stage until the fried rice vermicelli is finish.
14. It's serve around 4 to 5 person.

vermicelli, garlic, soy sauce, salt, soy sauce, carrot, water, cooking oil, sesame oil, cornstarch, chicken, soy sauce, egg, salt, cooking oil

Taken from cookpad.com/us/recipes/357478-pocket-fried-rice-vermicelli (may not work)