Dânesh Zaki

I was trying to make Fried Noodles/Rice/Semiya (vermicelli) for the past couple of weeks but had little success. The process was straight forward,

- Boil rice/noodles/Semiya (Semiya had some extra steps)
- Cut vegetables (I used Mushrooms, Capsicum, Cabbage, Spring Onions and Carrots)
- Fry the vegetables slightly in about two table spoons of oil
- Add rice, salt and black pepper (as required)
- Stir well for the vegetables and the rice to mix with each other

The first attempt was with noodles and the result was that at the end, the noodles stuck to each other, spoiling the whole dish. The next attempt was with Semiya and this process had a few extra steps. The Semiya was raw and had to be cooked first. It involved frying the Semiya first, boiling it and washing it with cold water. When it was ready, it had to be added to the pan with cut vegetables for frying. The result was the same as the first attempt, all the Semiya stuck to each other!

I decided to give one last try before abandoning the idea. This time it was with rice and I was careful not too try with a large quantity lest it should get wasted like the last time. Masha Allah, it came out perfectly well! The taste was comparable to the Fried Rice available in fast food stalls and small Indian/Chinese restaurants.