Main ingredients

Rice noodles

1 plate

Lean meat

150g

Mung bean sprouts

250g

Accessories

Peanut oil

Adequate amount

Salt

Adequate amount

Shiitake mushrooms

An appropriate amount

Light soy sauce

An appropriate amount

Dark soy sauce

An appropriate amount

Green onion

1 root

Steps

1. Wash and drain the mung bean sprouts and set aside.

2. Fry an egg in a pan with oil. When it is cooked, use a shovel to spread it in the pan and scoop it out for later use.

3. Soak the mushrooms, wash and mince them, and wash and mince the lean meat.

Heat oil, stir-fry meat and mushrooms over high heat until fragrant, then turn to medium heat and stir-fry until slightly charred, set aside. No salt here. (The picture was accidentally deleted)

4. Leave the base oil, add the mung bean sprouts, stir-fry, add a small amount of salt, continue to stir-fry until soft, take it out and set aside.

5. Take another pot, put rice noodles, pour boiling water evenly until completely submerged, mix gently with chopsticks, do this lightly and quickly. Because rice noodles are easy to break and easy to paste. Stir evenly and remove and set aside.

6. Add more oil, sauté the green onions until fragrant, add a small amount of salt, and add light soy sauce and dark soy sauce.

7. Add the rice noodles and stir-fry for a few seconds, then reduce the heat to low and use chopsticks to stir evenly from left to right and up and down.

8. Add all the mung bean sprouts, mushrooms and eggs.

9. Hold the spatula in your left hand and the chopsticks in your right hand. Flip it a few times and shake it a few times at the same time. Turn it evenly, then turn to high heat, stir-fry quickly, and it is ready to eat.

Tips

1. The fried rice noodles should be as dry as possible, so they will be more fragrant.

2. Don’t fry mung bean sprouts too much.

3. Use a separate container to pour boiling water over the rice noodles, so that the rice noodles will not stick to the pan when frying.