Added bean sprouts rice cakes to reduce the greasy rice cakes, a mouthful of tongue with the soft flavor of the egg, rice cakes soft tough, and bean sprouts crisp, a large plate of rice cakes can eat the end of the not overly addictive, but also want to lick the plate.

Ingredients ?

Rice Cake 150g

Small soybean sprouts (preferably mung bean sprouts) 50g

Small bok choy 50g

Egg 1pc

Salt

Oil 15g

Soy Sauce 1tbsp

Sesame Oil 1tbsp

Scallions 1pc

Spicy Chicken Seasoning

Small amounts of chicken essence

Fried Rice Cake with Bean Sprouts ?

Heat the oil in a wok and scramble the eggs

Please click to enter a picture description

Add bean sprouts and stir-fry until the bean sprouts are broken.

Please click to enter the picture description

Put rice cake, add salt, soy sauce and continue to stir fry

Please click to enter the picture description

When the rice cake is soft, add green vegetables and continue to stir fry

Please click to enter the picture description

Stir fry until the degree of this, add chicken essence, sprinkle green onion, drizzle with sesame oil and stir fry evenly, then you can get out of the pot

Please click to enter the picture description

The finished product is shiny, the rice cake is soft and chewy, and the green bean sprouts are refreshing and not greasy.

Please click to enter the picture description

Tips

1. If you like spicy food, you can add chili sauce, bean paste, black bean sauce, feel free!

2. ? If you like acid, you can add some aged vinegar.

3. It's best to put mung bean sprouts, which are easier to cook and more flavorful than soybean sprouts. I only have soybean sprouts at home, so it takes a little longer to stir-fry.