Before the Spring Festival, she took her daughter to Xiamen, and her daughter always had a special liking for the local fried rice noodles. Grandma distressed her granddaughter, so when she came back from Xiamen, she took a large bag of rice noodles back to Nanjing. Ok~ I can't do the Xiamen flavor, but I can still get the rice noodles with reference to the noodles in Nanjing.
Because it is for breakfast, the rice noodles and mushrooms are soaked in cold water one night in advance. If the local weather is hot, it should be placed in the refrigerator, otherwise it will easily deteriorate.
Cut all the ingredients except the rice noodles into silk, and the eggs into the bowl.
Heat the pan and pour a little oil. Pour the eggs directly into the pan and stir fry (in fact, the eggs don't need to be evenly mixed, and the stir-fry is more delicious in the pan). The eggs are almost frozen when they are solidified.
Pour carrot, doll, and shredded mushrooms directly into the pot of scrambled eggs, stir fry, no need to pour oil, the oil intake is still a little less
When the vegetables are soft, pour the crispy sausage into the vegetables and continue to stir fry
Rice noodles poured into the pan and stir fry
When frying the rice noodles, add a little water to the rice a little. Don't put too much at a time, otherwise the taste will not be good. When the rice noodles are soft, add the scrambled eggs before stir frying.
When the rice noodles are soft, add a little soy sauce and soy sauce. Don't add salt, because it is better for breakfast or lighter.
Matching the millet red bean glutinous rice porridge stewed in the electric cooker the previous night, this breakfast is quite nutritious~
Before the rice noodles are fried, be sure to cut them with scissors. Otherwise, it will be too long to be uneven.