Singapore-style fried rice vermicelli usually includes curry powder.
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米粉 here = rice-flour vermicelli (thin, springy), distinct from 河粉 (wide, flat rice sheets) and 米线 (round, softer Yunnan noodles). Regional signatures: 厦门炒米粉 with seafood, 星洲炒米 with curry and shrimp, 台湾炒米粉 with dried shrimp and shiitake.
