It was supper time and I cooked this egg wrapped fried bihun (rice vermicelli) for my daughter. Normally I would just cut the fried eggs into strips and then garnish the fried bihun with it but this time around I tried wrapping the fried bihun with it. My kids love this egg wrapped bihun and asked me to cook it again the very next day! LOL!
Bihun (rice vermicelli), 1/3 of a packet, soaked in water till soft
Shallots, 3 pcs, cut into thin slices
Dark soya sauce, 1/2 teaspoon
Light soya sauce, 1 tablespoon
Salt to taste
Vegetable oil Eggs, 2 pcs, slightly beaten
Lettuce, cut into strips for garnishing
Heat up wok and put in a little vegetable oil. Saute sliced shallots until they turned golden brown. Remove the crispy shallots and put aside. Put the bihun into the wok, add dark soya sauce, light soya sauce and salt to taste. Fry for a short while or until the bihun is cooked. Add in the crispy fried shallots. Put the fried bihun aside. Put a little oil in a nonstick pan. Pour the eggs into the pan. Turn and tilt the pan in a circular movement to make the diameter of the fried egg as big as possible. Put a lid over the pan and turn down the heat. When the top part of the eggs are cooked, pour in the bihun and wrap it up. Put a serving bowl over the pan and turn it so that the unfolded part will be on the top. Garnish with lettuce and serve.