Singapore fried rice vermicelli

Ingredients: 2 vegan eggs, beaten 1 tsp curry powder 2 tbsp linseed oil 180 g/6 oz tofu 1 bird eye, chilli chopped 1in piece of root ginger, grated 1 red pepper, thinly sliced ¼ white cabbage, shredded 150 g/ 5 ½ oz rice vermicelli, cooked and drained 200 ml/ 7 fl oz/2/3 cup vegetable stockContinue reading “Singapore fried rice vermicelli”