1. Prepare materials.
2. Soak rice cakes in warm water. If you buy a piece of rice cake that is too thick, you can blanch it and put it in cold water for later use.
3. Shred green peppers and onions, and cut carrots into molds for later use.
4. Sliced bacon.
5. Heat the pan with cold oil and stir-fry the rice cake pan, otherwise it will stick to the pan. Add bacon and stir-fry until the oil changes color and serve.
6. An egg is directly beaten into the pot, slid, and taken out for later use. The eggs scrambled in this way are white and yellow. If they are scattered in a bowl and then fried, they are basically yellow. They are not so beautiful in color.
7. If there is less oil in the pan, you can add more oil, add onions and fry them to create a fragrant flavor.
8. Add carrots and green peppers, stir fry a few times, add bean sprouts, and add a little salt to adjust the taste.
9. Add the rice cakes and stir-fry evenly.
10. Add bacon and stir-fry for a few more times, add appropriate amount of salt and chicken essence to taste, and it is ready to be out of the pan.
11. It's on the table, full of color, fragrance and taste
Tips:Many friends say that fried rice cakes will stick to the pan, that is, the pan is not hot at the beginning, so you must first heat the pan before you start frying.
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