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1
Break the rice cake into small pieces, remove the roots of the enoki mushrooms and wash them, beat the eggs, cut the red pepper into cubes, and cut the scallions into sections. -
2
Boil water in a pot. After the water boils, add rice cakes and enoki mushrooms in sequence, scald until soft, remove and set aside. -
3
Heat oil in a pan, add eggs and stir-fry until golden and solid. -
4
Then add the rice cakes and enoki mushrooms and stir-fry quickly, then add the red pepper and chives, sprinkle some salt, oyster sauce, and chicken powder, and stir-fry evenly. -
5
Plate and serve.