The raw material of rice noodles is rice, which is washed and ground into powder, mixed with water to make paste, steamed into sheets in a cage, cooled and cut into strips.

1. Tear the vermicelli into strips and put it in the freezer 1 hour.

2. Divide the eggs, fry them in the pot and cut them into small pieces for later use.

3. Add a proper amount of oil to the pot, but put a little more. When it's hot, take the rice noodles out of the refrigerator, pour them into the pot, spread them out quickly with chopsticks, stir-fry them a few times, and then push them away slightly.

4. Add shredded carrots and stir-fry until slightly soft, stir-fry with rice noodles a few times, drizzle with sauce, and draw evenly with chopsticks. Finally, add onion and stir-fry the eggs evenly, and plate them while they are hot.

Cooking tips

1. Rice noodles are put into the freezer 1 hour, which is not easy to stick to the pan and is not fragile when fried.

2. Stir-fry the rice noodles quickly, stir-fry them in a big fire, use chopsticks instead of a spatula to stir-fry, it is not easy to break, and don't turn them over too frequently. Add a little more oil when frying to make them fragrant enough.