Dry-Fried Brown Rice Mee Siam Bee Hoon

I am sure you'd have noticed that brown rice vermicelli (bee hoon) is now becoming more available on the supermarket shelves. I decided to try cooking it. Brown rice bee hoon has more fibre, but it does not affect the taste and texture of the bee hoon much! In fact, it tastes like normal bee hoon!
Here's how to cook it.

Ingredients

1 pack of brown rice bee hoon, soaked in water to soften it

2 eggs, beaten

3 stalks garlic chives, chopped

Beansprouts

Shrimp/Prawns
Calamansi Limes

Mee Siam Paste (available in all supermarkets)

Assam (Tamarind)
Cooking oil

Sugar and salt to taste

Method

Disclaimer: I am afraid I do not cook with precision; I do not measure ingredients, and timings, and almost always go by feeling. I know this makes the recipe harder to follow; sorry.

Do not soak the bee hoon for too long. We don't want it to absorb too much water; we do want it to absorb the flavours from the seasonings.

The mee siam paste (about 2 or 3 tablespoons?) is heated up in some oil till it is aromatic. The bee hoon is added next, and mixed around in the wok thoroughly. Some tamarind juice is added to add a tang.

Push the bee hoon to one side and scramble up the beaten eggs at the bottom of the wok.

Add the bean sprouts, then shrimp, and lastly, chives.

Add salt and sugar to taste.

Serve with calamansi lime.