Fried Rice Vermicelli with Stew Pork Chops

I'm a great fan of rice vermicelli, (or beehoon) be it fried or cooked with soup. This dish (copied from my parents :P ) is one of our family's all-time favorite dish. It's simple, yet filled with so much fragrance, the canned stew pork chops really works wonders!

Fried Rice Vermicelli with Stew Pork Chops

Ingredients: (serves 4)
1/2 pkt rice vermicelli (soaked in water for at least 30min)
1 small can stew pork chops
2 eggs (lightly beaten)
1 small carrot (shredded)
1 small cabbage (shredded)
3 cloves garlic (minced)
10 frozen cooked shrimps (thawed)
few drops of oil
1tbsp light soy sauce
1tbsp dark soy sauce
dash of pepper

Directions:
1. Open the can of pork chops, remove the layer of oil on top. Remove the bones in the meat, then mash the meat with a fork. Keep the liquid in the can.
2. Fry a thin omelette with the egg. Shred the omelette into thin strips when cooled and set aside.
3. Add a few drops of oil to frying pan, stir fry garlic till fragrant and golden brown.
4. Add the cabbage and carrot, stir fry for 3min till colour changes.
5. Add the meat and shrimps, stir fry for a min.
6. Add the rice vermicelli, followed by the seasonings (add more if necessary).  Add the liquid left behind in the pork chop can, cover the pan and simmer for 2min. Remove from heat and serve with omelette toppings.