Stir-fried Rapeseed Sprouts with Egg
Finely shredded rapeseed greens fold into beaten eggs for a golden omelet that is crisp at the edges and tender within. Quick to pan-fry, it brings fresh garden flavor and wholesome protein to any breakfast or light meal.
Instructions
- 1
Wash the rapeseed leaves.
- 2
Then cut it into thin strips.
- 3
Beat the eggs, then add an appropriate amount of salt.
- 4
Add shredded rapeseed to the egg mixture.
- 5
It seems there aren't many eggs, add one more.
- 6
Stir evenly, then pour into a bowl.
- 7
Put an appropriate amount of cooking oil in the pan and heat it, pour in the beaten eggs, and fry over low heat until both sides are golden brown.
- 8
Pour the pancake into the plate; the golden egg, paired with the strands of green bok choy, makes the dish visually appealing and flavorful.
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Ingredients
Main Ingredients
- Egg3 piece
Seasonings
- Rapeseed leavesto taste
- Edible oilto taste
- Saltto taste