How to make fried rice noodles with eggs,

Materials

Ingredients: One pound of rice noodles, one egg, about 2 taels of mung bean sprouts, a little shredded carrots, green onions

Methods

1. Wash the mung bean sprouts (if you have time, you can remove the heads and tails), blanch them in boiling water, pick them up when they are green, and drain them. Moisture;

2. Fry the eggs, cut into small pieces, and set aside;

3. Take a small bowl, put some salt, chicken essence, soy sauce, and a little sugar (optional), if you like spicy food, you can add some chili sauce and some cold boiled water (about a tablespoon);

4. After the pot is hot, add oil, be sure to add more oil, first use medium heat to fry the carrots Put the silk into the pot and stir-fry, add some salt, and after it becomes soft, then put the rice noodles into the pot, turn up the heat, and break up the rice noodles (it is best to use chopsticks instead of shovels, so it is not easy to break).

5. Then add the burned bean sprouts and green onion segments and stir-fry together. While using chopsticks to loosen the rice noodles, slowly pour in the sauce from (3). The rice noodles are ready when they are evenly colored.

Method 2, stir-fried rice noodles with eggs and chives

Ingredients

2 eggs, 1 pinch of salt, 2 tablespoons of vegetable oil, 400 grams of rice noodles, 50 grams of chives , 50 grams of mung bean sprouts, 1 pinch of salt, 2 teaspoons of light soy sauce

Method

1. Blanch the rice noodles in hot water for 30 seconds, remove and drain the water. Shake it up and add a small amount of salad oil to avoid sticking.

2. Wash the mung bean sprouts and drain them. Wash the leeks, drain the water, cut only the leaves into 5 cm long sections.

3. Crack the eggs into a bowl, add 1 pinch of salt, and beat until foamy.

4. Preheat the wok over medium heat. Add 1 tablespoon vegetable oil and heat to 70%. Pour in the egg liquid and fry for 1 minute. When the eggs are solid, flip over and fry the other side for 1 minute. Then carefully remove with a spatula, cut the egg skin into 1 cm wide strips on the cutting board and set aside.

5. Add the other half of the oil to the wok, heat it to 70%, add the leeks and bean sprouts, and stir-fry for 1 minute. Add rice noodles, 1 pinch of salt, add soy sauce and stir-fry evenly, about 1 minute. Add eggs and fry for 1 minute.

Method 3, stir-fried rice noodles with eggs and vegetables

Ingredients

Pho rice noodles, eggs, mung bean sprouts, rapeseed, red pepper, salt, light soy sauce, Chicken noodle

Recipe

1. Use chopsticks to spread the rice noodle; add a small amount of salt to the eggs and beat them; wash the bean sprouts and rapeseed separately; cut the red pepper into shreds; put it in a pot Heat oil in medium heat, pour in the egg liquid and stir-fry until cooked, set aside for later use

2. Stir-fry bean sprouts, rapeseed and red pepper for a while, set aside for later use

3. Add For the rice noodles, add a little light soy sauce, salt, and chicken powder, stir-fry evenly; (you can also add some dark soy sauce for color)

4. Pour in the scrambled eggs and vegetables, stir-fry evenly, and then