Fried rice noodles with eggs
Overview
A few days ago, my friend and I ordered a piece of fried rice noodles at a food stall outside. Before frying, I told the boss to stir-fry the fried rice noodles more dry, with more vegetables and less oil. However, what was served in the end was a plate with too much oil. There was a layer of oil on the bottom of the plate, and there were not many vegetables. I felt tired after eating it. After picking up a few chopsticks, both of us ran away. It was a waste of money. If you eat this rice noodles, let alone gain weight, you have to worry about whether you will get a stomachache. Forget it, just do it yourself at home. I stopped by the market after get off work and bought 1 pound of rice noodles. I mixed it with an egg when I got home, and stir-fried the bean sprouts. The taste is really fragrant. The rice noodles were fried very quickly and didn't feel greasy at all. It was just right.
Tags
Ingredients
Steps
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Prepare the ingredients, wash and cut the mung bean sprouts into sections, cut the red pepper into diagonal slices, cut the green onion into sections, and stir the eggs.
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Heat the pot, add oil, add the egg liquid and stir-fry it into egg droplets, then serve out.
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Then add oil and sauté red pepper and green onions until fragrant.
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Add the rice noodles and stir-fry. Be careful not to stir it vigorously with a spatula. It is best to spread it with chopsticks.
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When the rice noodles are hot, add mung bean sprouts and stir-fry until slightly charred, then add salt and sugar.
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Appropriate amount of light soy sauce and oyster sauce.
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After stir-frying over high heat, add the egg yolks and scallion leaves before serving.
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Stir well quickly and serve.
